1 pound lean ground beef
1 pound lean pork
1 (16 ounce) can tomato sauce
1 tablespoon vegetable oil
2 onions, chopped
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon dried sage
1/8 teaspoon chopped fresh parsley
Preheat a large bowl to serve.
Combine lean ground beef, pork, tomato sauce, oil, onions, Worcestershire sauce, vinegar, white sugar, salt, pepper, and nutmeg. Mix well, cover, and chill in refrigerator for several hours.
Preheat oven for broiler setting.
Heat a large skillet over medium heat. Brown the meat in the skillet, then remove from skillet, and set aside. Reserve about 1/2 cup of the browning liquid.
In a separate large bowl, mix the tomato sauce, vegetable oil, onions, Worcestershire sauce, vinegar, white sugar, salt, pepper, and nutmeg. Mix well, and set aside.
In a large saucepan, bring 2 quarts water to a boil. Cover, remove from heat, and stir in salt, pepper, and nutmeg. Cook over medium heat for 5 minutes, stirring constantly.
Return meat mixture to skillet. Stirring constantly, cook, stirring, until meat reaches desired doneness.