In a large Dutch oven set over medium heat, cook the beef and sausage until no pink remains. Strain the cooked meat and set it aside in a separate bowl for later.
2 pounds ground chuck, 1 pound sweet Italian sausage
Return the Dutch oven to the stovetop and heat the oil over medium heat. Add diced onion and cook, stirring often, for about 5 minutes, or until the onion is translucent and has softened. Add the garlic, stir, and cook for an additional 30 seconds.
2 tablespoons olive oil, 1 onion, 3 cloves garlic
Add the tomatoes and tomato puree, stir, and reduce heat to medium-low.
28 ounces San Marzano crushed tomatoes, 30 ounces tomato puree
In a small bowl, combine the sugar and hot water – stir until sugar is dissolved. Add the sugar water to the tomato mixture and stir well.
1 tablespoon granulated sugar, ¼ cup hot water
Add salt, black pepper, parsley, oregano and basil. Stir well.
2 teaspoons kosher salt, ½ teaspoon ground black pepper, 3 tablespoons chopped fresh parsley leaves, 1½ teaspoons chopped fresh oregano leaves, 1 tablespoon chopped fresh basil leaves
Add the cooked meat mixture and cook 15 minutes or until sauce is hot and has thickened a little.