• 1 lb hot Italian sausage
• 2 lbs ground beef
• ½ cup (1 stick) unsalted butter
• 1 large yellow onion, diced
• 1 medium size green bell pepper, seeded, cored and diced
• 2 pieces celery, diced
• 2 cans (28 oz each) Italian plum tomatoes
• 1 bay leaf
• 3 tbsp dried oregano
• 2 tbsp dried basil
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 cup dry red wine
• 2 (6 oz) cans tomato paste
• ⅛ tsp ground cinnamon

Cut the sausage into ½“ cubes and brown in a heavy skillet over medium heat. Drain and set aside.

Brown the ground beef in the same skillet over medium heat, drain and put aside.

Melt the butter in a large saucepan over medium heat, add the onion, green pepper and celery, and sauté until limp, about 5 minutes.

Stir in the sausage, beef, tomatoes with liquid, bay leaf, oregano, basil, salt and pepper.

Simmer, covered for 30 - 40 minutes.

Stir in the wine, tomato paste and cinnamon.

Simmer, covered for 15 minutes.

Let stand at least 30 minutes before serving, but preferably overnight.

Reheat before serving.