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Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.
Fill half of one of the empty tomato cans with water and pour the water into the pot.
Using a wooden spoon or potato masher, break up the tomatoes into small bits.
Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.
Step 7:
Increase heat to medium-high and bring the sauce to a rapid simmer.
Return the chuck, sausages, and any accumulated juices to the pot.
Reduce the heat to low and partially cover the pot.
Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.
Step 8:
Transfer the chuck and sausages to a clean cutting board or plate.
Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)
Step 9:
Taste and season the sauce with more kosher salt and black pepper as needed.
If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.
Serve the sauce over cooked spaghetti.