This hearty, chunky meat sauce takes a little while to come together. But, it is so worth the extra effort. This recipe makes a large amount of sauce. So be sure to use a 6-quart or larger Dutch oven or pot when making it.
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This sauce can be enjoyed immediately after cooking. And it tastes even better a day or two later when the flavors have had a chance to develop. This recipe also freezes well for later use.
Try this meaty sauce with my new 5-Cheese Meaty Lasagna
Save yourself some time by crumbling up the beef and sausage with your fingers prior to browning. This will give you more consistently sized chunks of meat. It is much easier than trying to break up the meat while it is browning.
preparation of recipe
It takes about 20 minutes to prepare the ingredients for the meat sauce. And it takes approximately 20 minutes to cook all ingredients. Leave it to simmer on low heat for 3 – 4 hours.
This recipe yields 8 – 10 servings. It’s perfect for those of you who (like me) love leftovers.
ingredients for the meat sauce
3 T. extra virgin olive oil
2 medium yellow onion, finely chopped
3-4 cloves garlic, peeled and finely minced
2 c. white mushrooms, cleaned and roughly chopped
2 large stalks of celery, cleaned and finely chopped
1 large carrot, peeled and finely chopped
2 c. dry red wine, divided
1¼ 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 T. dried oregano
2 t. dried thyme
2 t. dried rosemary,
2 T. white sugar
3-4” Parmesan cheese rind
2 whole bay leaves
Sea salt and black pepper, to taste
instructions for the meat sauce
In a large (6 quart or larger) Dutch oven, cook onion, garlic and mushrooms in oil over medium heat, 4 – 5 minutes.
Add celery, carrots and one-half cup wine and continue cooking, stirring occasionally, for 3-4 minutes.
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.
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.
Add the bay leaves and Parmesan rind. Season with salt and black pepper, to taste, and stir to combine.
Cover and simmer on low heat for 3-4 hours, stirring occasionally. If the 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.
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!