Ingredients
2 tablespoons olive oil
1 large onion finely chopped
2 garlic cloves minced
1 carrot finely diced
1 celery stalk finely diced
1 pound ground beef
1/2 pound ground pork optional; you can use all beef if preferred
1 cup red wine optional; adds depth of flavor
28 ounces canned crushed tomatoes
2 tablespoons tomato paste
1 cup beef or chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Fresh basil or parsley chopped for garnish
Instructions
Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Brown the Meat:
Increase the heat to medium-high and add the ground beef and pork to the pot. Cook until the meat is browned, breaking it up with a spoon as it cooks.
Deglaze with Wine:
Pour in the red wine (if using) and let it simmer until the liquid has reduced by half, scraping up any bits stuck to the bottom of the pot.
Add Tomatoes and Seasonings:
Stir in the crushed tomatoes, tomato paste, and broth. Add the oregano and basil. Season with salt and black pepper to taste.
Simmer:
Reduce the heat to low and let the sauce simmer, partially covered, for at least 1-2 hours. The longer the sauce simmers, the better the flavors will develop. Stir occasionally, adding more broth if the sauce becomes too thick.
Final Seasoning:
Taste and adjust the seasoning with more salt, pepper, or herbs if needed.
Serve:
Serve the meat sauce hot over cooked pasta, garnished with chopped fresh basil or parsley. You can also use this sauce in layered pasta dishes like lasagna or as a sauce for meatball subs.
