Heat a large pot over medium-high heat. Add beef (1 pound) and pork (1/2 pound) to the pot, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and crumble into small chunks with a wooden spoon and cook until lightly browned. Use a slotted spoon to transfer to a plate.
Remove all but 2 tablespoons of the fat from the pan and set over medium-low heat. Add the onion (1 1/2 cups), and garlic (1 tablespoon) and cook, until the onion is translucent, about 7 minutes.
Return the browned beef and pork to the pot then add the rest of the ingredients. Bring to a boil then immediately reduce heat and simmer for 1-4 hours. Add water if needed to thin.
Notes
Saute the veggies - take a few minutes to sauté the onion and garlic in the same skillet where you browned the meat. Sautéing veggies before adding them to a recipe helps reduce bitterness and brings out the sweeter more balanced flavor profile.
Pot - You’ll also want to try to use heavier-gauge cookware for your sauce. Heavier gauge metal helps distribute heat more evenly and it will help prevent scorching.
Simmer - Don’t let your sauce boil for a long period of time. You’ll want to bring it to a boil and then immediately reduce it to a simmer.