meat sauce for pasta

1 pound ground beef
1 pound ground pork
4 Italian sausages
salt, pepper, and thyme, to taste
1 to 2 cups white wine
2 tablespoons tomato paste
2 quarts tomato puree

Prepare the odori (Giusi omits the garlic for ragu) in a 4-quart heavy pot with a lid, then add the ground beef, ground pork, and sausages and saute until browned. Add salt, pepper, thyme, and a cup or two of white wine. After the wine has evaporated, add the tomato paste and tomato puree. Cover and simmer over a very low flame for 3 hours, stirring now and then. If necessary, add a glass of water. Ragu and striated penne, which holds on to the sauce, marry well. Serves 12 or more.

Mayes, Frances. “Giusi’s Pasta al Ragu.” Recipe. In Tuscany. New York: Broadway, 2000. 198.