A rich and flavorful Italian meat sauce perfect for pasta dishes.
Heat the olive oil in a large stock pot over medium heat.
Ensure the oil is hot before adding the meat to achieve a good sear.
Add the short ribs and sausage to the pot and brown on all sides.
Don't overcrowd the pot; brown the meat in batches if necessary.
Remove the browned meats and set aside.
Place the meats on a plate to catch any juices.
Add the onions and garlic to the pot and sauté until softened.
Stir frequently to prevent burning.
Return the meats to the pot and add the red wine. Simmer for 5 minutes.
Scrape the bottom of the pot to incorporate the browned bits.
Add the tomato sauce, mushrooms, parsley, basil, and sugar. Stir well.
Ensure all ingredients are evenly mixed.
Reduce the heat to low and let the sauce simmer for 3 hours, stirring occasionally.
Cover the pot partially to prevent splattering.
Serve the sauce over cooked pasta and garnish with fresh basil.
Pair with freshly grated Parmesan cheese for added flavor.
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