Ingredients:
3 tbsp. extra virgin olive oil
2 medium yellow onions, finely chopped
3–4 cloves garlic, peeled and finely minced
2 c. white mushrooms, cleaned and roughly chopped
2 large stalks celery, cleaned and finely chopped
1 large carrot, peeled and finely chopped
2 c. dry red wine, divided
11⁄4 lb. ground beef, 85% lean
1 lb. bulk sweet pork sausage
1 lb. bulk spicy pork sausage
2 28-oz. cans tomato puree
1 28-oz. can petite-cut tomatoes, undrained
2 6-oz. cans tomato paste
1 tbsp. dried oregano
2 tsp. dried thyme
2 tsp. dried rosemary
2 tbsp white sugar
3–4” Parmesan cheese rind
2 whole bay leaves
Sea salt and black pepper, to taste
Directions:
1. In a large Dutch oven, heat olive oil over medium heat. Add onion, garlic and mushrooms and cook until the onion softens and the mushrooms, start to release liquids, approximately 4–5 minutes. Add celery, carrots and one-half cup wine and continue cooking, stirring occasionally, for 3–4 minutes.
2. Add crumbled beef and sausage to the Dutch oven and cook until no longer pink inside, approximately 8–10 minutes. Remove from heat and carefully drain excess fat from the pot.
3. Return to burner and add tomato puree, petite-cut tomatoes, tomato paste and remaining red wine to Dutch oven, along with oregano, thyme, rosemary and sugar. Stir to combine.
4. Add the bay leaves and Parmesan rind. Season with salt and black pepper, to taste, and stir to combine.
5. Cover and simmer on low heat for 3–4 hours, stirring occasionally. If sauce is too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.
6. Remove from heat and discard the bay leaves and Parmesan rind. Taste and adjust seasonings, as desired. Serve immediately with your favorite cooked pasta and some cheesy garlic bread. Refrigerate or freeze unused portion for later use. Enjoy!
