Step 1

Heat a large pot or Dutch oven over medium-high heat. Add the sausage and beef into the pot and break it up with a wooden spoon or spatula. Add in the onion and cook, stirring often, until the meat is fully browned and no pink remains. Add the minced garlic and cook for 1 minute. Drain off the excess fat.

Step 2

Reduce heat to medium and add in the sugar, Italian seasoning, salt, pepper, and parsley.

Step 3

Add in the tomato paste and stir to well to combine.

Step 4

Add the crushed tomatoes, diced tomatoes with the liquid, and chicken broth. Stir well until combined.

Step 5

Bring the sauce to a simmer, then cover the pot with a lid and reduce heat to low. Simmer the sauce for at least 1 hour or up to 4 hours for the best flavor and consistency. Stir occasionally to prevent the sauce from burning at the bottom of the pot.

Step 6

Tip: if the sauce becomes too thick, add more chicken broth 1/4 cup at a time until the desired consistency is reached.

Step 7

Serve the sauce hot over pasta.