Bolognese Sauce - cooking recipe

Ingredients

3 large sliced garlic cloves
1/4 cup olive oil
1 lb ground mild italian sausage meat without casing
1 1/4 lbs ground beef
2 (28 ounce) cans crushed italian plum tomatoes with puree
1/4 teaspoon red pepper flakes
1 tablespoon dried Italian herb seasoning
2 -3 sprigs fresh basil
1 lb pasta

Preparation

Saute garlic in the olive oil. Discard when lightly brown.
Add ground sausage and beef. Using the edge of a spatula, chop to break meats apart while browning. When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.
Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed. Stir occasionally to prevent bottom from burning.
When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt. Add pasta, stirring initially to prevent sticking. When water reaches a second boil, reduce heat but still maintaining a boil. Cook pasta al dente, firm and chewy, about 12 minutes. Sample pasta for proper texture earlier to ensure pasta isn't overcooked. When ready, drain in a strainer.
Discard basil. Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta. Mix strained pasta in the pot with a large spoon. When coated, place in a serving platter or individual bowls and top with lots of sauce. Pass grated or shredded parmigiana cheese.
Refrigerate or freeze leftover sauce.