Description
A rich and hearty Italian meat sauce slow-simmered to develop deep flavors, combining ground beef and pork with fresh vegetables, garlic, and herbs. Perfect served over pasta or as a base for many classic dishes.
Ingredients
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2 tablespoons olive oil
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1 Vidalia onion, finely chopped
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2 medium carrots, finely chopped
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2 celery ribs, finely chopped
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1 pound ground beef (85/15 meat to fat ratio)
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½ pound ground pork
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6 garlic cloves, minced
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8 ounces tomato paste
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28-ounce can crushed tomatoes
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½ cup red wine
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1 cup beef stock
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2 teaspoons dried oregano
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2 tablespoons dried parsley
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Salt, to taste
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Freshly ground black pepper, to taste
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¾ cup whole milk
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2 tablespoons minced fresh basil
Instructions
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Heat olive oil in a large pot or deep skillet over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 7–10 minutes.
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Add ground beef and ground pork. Cook, breaking up the meat, until browned and cooked through. Drain excess fat if needed.
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Stir in minced garlic and cook for 1 minute until fragrant.
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Add tomato paste and cook, stirring frequently, for 2–3 minutes to deepen the flavor.
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Pour in red wine; simmer for 5 minutes until slightly reduced.
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Add crushed tomatoes, beef stock, oregano, dried parsley, salt, and pepper. Stir well to combine.
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Reduce heat to low and simmer gently, uncovered, for 1.5 to 2 hours, stirring occasionally.
- About 15 minutes before serving, stir in whole milk and fresh basil. Adjust seasoning with salt and pepper. Continue simmering until sauce thickens to desired consistency.
Notes
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Simmering the sauce slowly allows flavors to meld and intensify.
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Whole milk softens the acidity of the tomatoes and enriches the sauce.
- This sauce freezes well for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Sauce
- Method: Sautéing, Simmering
- Cuisine: Italian