Recipe makes approximately 2 quarts. The sauce freezes well, so you can make a lot and freeze it for later! Or, you can easily halve the recipe.
- 3 Tbs. olive oil
- 3/4 lb. ground beef
- 3/4 lb. ground pork
- 1 large onion, chopped (About 1 1/2 cups)
- 8 cloves garlic, minced (I highly recommend using a garlic press.)
- 4 Tbs. roughly chopped fresh parsley – divided
- 4 Tbs. roughly chopped fresh basil – divided
- 1/2 tsp.salt
- 1/4 tsp. pepper
- 1/2 to 1 cup red wine
- 1 (6 oz) can tomato paste
- 2 (28 oz) cans diced tomatoes with basil, garlic & oregano
- OPTIONAL – 10 Crimini (or any type of brown mushroom) mushrooms, sliced
In a large skillet with high sides – or a large pan, such as the size you boil pasta in, heat 3 Tbs. olive oil – add 3/4 lb. ground beef and 3/4 lb. ground pork. Break up the meat as it cooks, and continue cooking until juices run clear. Continue cooking until all liquid is absorbed and meat is browned a bit. Add chopped onion, HALF the chopped parsley, HALF the chopped basil, 1/2 tsp. salt and 1/4 tsp. pepper. Continue cooking until onion is translucent.
Add tomato paste and mix until paste is thoroughly combined with the meat/onion mixture. Cook for another minute, then add the red wine. Allow to simmer a few minutes to intensify the flavors, then pour in the two cans of diced tomatoes.
I like to use a mesh cover to cut down on splashing. (I wonder why I bother… my kitchen is always a total disaster when I cook!)
Simmer the sauce – uncovered – for 1 1/2 to 2 hours, stirring every once in a while. ++ If you prefer your sauce thicker, just continue simmering a bit longer.
Add the rest of the chopped fresh basil and chopped fresh parsley, which will gives you a wonderful burst of flavor.
++ The diced tomatoes may still be a bit “chunky at the end of the cooking time. If you prefer a smoother sauce, you can “mash” the the diced tomatoes down a bit with a potato masher, which is what I do.
Remove the sauce from the heat. Pour yourself a glass of some of that red wine and enjoy !
Here’s the link to my friend John’s Italian Pasta Sauce recipe, which was the basis of this recipe. http://fromthebartolinikitchens.com/2013/01/16/basic-meat-sauce-sugo-di-carne/