Ingredients

• 1 lb spaghetti or rigatoni
• 1 lb ground beef
• ½ lb Italian sausage, casings removed
• 1 large onion, finely diced
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cans (28 oz each) San Marzano tomatoes, crushed by hand
• 1 small can tomato paste
• 1 teaspoon sugar
• 1 bay leaf, 1 tsp dried oregano, fresh basil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon instant espresso powder
• Salt and red pepper flakes to taste

Method

1. Heat olive oil in a heavy Dutch oven over medium-high. Brown the meats in batches — do not crowd. Set aside.
2. In the same pot, cook onion slowly over medium-low until very soft and golden, about 12 minutes.
3. Add garlic and cook 2 more minutes, stirring constantly.
4. Stir in tomato paste and cook 3 full minutes until it darkens and smells toasty.
5. Add crushed tomatoes, Worcestershire, espresso powder, sugar, herbs, and browned meat. Stir well.
6. Bring to a gentle simmer, then reduce heat as low as possible. Cook uncovered at least 90 minutes.
7. Remove bay leaf. Season. Cook pasta al dente and finish in the sauce for 2 minutes.