This is a relatively easy sauce to make, aside from the vegetable chopping. I usually double the recipe so that I don’t have to cook for a couple of days. Letting the vegetables caramelize a little adds another level of sweetness to the sauce. Also, don’t use too lean of a ground beef or pork, fat is where the flavor is. Serve this over pasta noodles of your choice with parmesan cheese for sprinkling and some crusty bread for dipping up the hearty sauce.
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 large carrots, diced
- 3 celery ribs, diced
- 1 pound ground beef
- 1 pound ground pork
- salt and freshly ground black pepper
- 1 cup red wine
- 1 cup beef stock
- 1 (6-oz.) can tomato paste
- 1 (28-oz.) can whole peeled tomatoes
- 1 cup milk (whole or 1%)
- 1 bay leaf
- pinch nutmeg
- pinch red pepper flakes
- fresh basil, for garnish
- fresh parsley, for garnish
1.) In a food processor, pulse tomatoes until still slightly chunky. Do not puree the tomatoes as they will turn a light pink color if they get too much air in them. This will ruin your intensely colored red sauce.
2.) In a large stock pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Saute until the vegetables are lightly browned and soft, about 10 minutes.
3.) Add the ground beef and pork to the pot and season the mixture with salt and pepper. Cook the meat, breaking it up with a spatula, until it is browned, another 10 minutes.
3.) Add red wine to pot to deglaze and cook for about 4 minutes. Stir in beef stock, tomato paste, tomatoes, milk, bay leaf, nutmeg, red pepper flakes, salt and pepper. Bring to a boil and reduce to a simmer, stirring occasionally. Let sauce simmer over low heat for 1- 1 1/2 hours until thickened.