It takes a bit longer to make, but is very tasty!
Double Meat Pasta Sauce
1 Tbsp extra virgin olive oil
1 1/2 cup chopped onion
3 cloves garlic diced
1 28-ounce or 2 14-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste (unseasoned)
1 Tbsp sugar
1 12-ounce can roast beef, drained
1 5-ounce can ham, drained
1 cup red wine
1 tsp Italian herb blend
lots of fresh ground black pepper
16-ounces dry pasta, preferably in a large shape such as bow tie or rigatoni
Italian cheese blend to put on top
In a deep large saucepan heat the oil over medium heat. Add in the onion and garlic. Cover and cook for 10 minutes, stirring periodically. If they start to brown early, turn the heat down.
Add in the tomatoes and tomato paste along with herbs and sugar. Stir well to combine. Bring to a boil, then drop heat to low and simmer tightly covered for an hour. Check on the sauce every 15 minutes and stir well.
Flake the meats and add in along with the wine. Add in 1/4 tsp ground black pepper. Continue cooking on low for 30 minutes. Season to taste if desired.
Meanwhile bring a large pot of water to a boil and cook the pasta to directions on package.
Plate the pasta, top with sauce and sprinkle cheese to taste on top.
Serves 4 to 5.