Fry sausage & ground chuck in separate pans breaking/chopping to size (personal preference). DO NOT fry onion.
While meat is frying, combine all remaining ingredients into very large stock pan. Add sausage and chuck. Stir while simmering, be careful not to scorch sauce (stir often). Sauce can be eaten immediately but is better the longer it simmers so the flavors can meld.
Once sauce cools, it can be placed in storage containers and be frozen for later use. Freezing in combinations of 2 cup and 4 cup containers works very well for our family.
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