The Italians wrote the book on comfort foods and this Italian Meat Sauce should be a staple in your kitchen. This recipe makes a large amount of meaty sauce so make sure you get out your 6 quart Dutch oven .You can bring this Italian Meat Sauce to a new level by preparing it a few days in advance to give the flavors a chance to mingle.
Another beautiful thing about this recipe is it holds up perfectly in the freezer so you can have Italian Meat Sauce ready and waiting for a quick weeknight meal. Serve with a simple salad, a loaf of crusty Italian bread and a glass of wine. Bellissimo!
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4 hr, 30 Total Time
- 3 T. olive oil
- 2 medium yellow onion, finely chopped
- 3 cloves garlic, peeled and finely minced
- 2 c. white mushrooms, cleaned and roughly chopped
- 2 stalks celery, cleaned and finely chopped
- 1 large carrot, peeled and finely chopped
- 2 c. dry red wine, divided
- 1 ¼ pound ground beef, 85% lean
- 1 pound bulk sweet pork sausage
- 1 pound bulk spicy pork sausage
- 2 (28 oz) cans tomato puree
- 1 (28 oz) can diced fire roasted tomatoes , undrained
- 2 (6 oz) cans tomato paste
- 1 T. oregano , dried
- 2 t. thyme , dried
- 2 t. rosemary , dried
- 2 T. sugar
- 3-4” Parmesan rind
- 2 bay leaves
- salt and pepper, to taste
- In a large (6 Qt) Dutch oven , heat olive oil over medium heat. Add onion, garlic and mushrooms to pan and cook until onions become soft and mushrooms begin to release liquids, about 4 or 5 minutes. Add celery, carrots and ½ cup wine and continue cooking for 3-4 minutes.
- Add crumbled beef and pork to pot and cook over medium heat until no longer pink inside. Remove from heat and carefully drain excess fat from pan.
- Return to burner and add tomato puree , diced fire roasted tomatoes , tomato paste , and remaining red wine to Dutch oven , along with oregano , thyme , rosemary , and sugar . Stir to combine. Drop in bay leaves and Parmesan rind and give a quick stir. 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.
- Remove bay leaves and Parmesan rind. Season with salt and pepper, to taste.
- Serve immediately with your favorite cooked pasta and some cheesy garlic bread. Refrigerate or freeze unused portion within 2 hours.
Crumble up the beef and sausage with your fingers for consistently sized chunks of meat.
Do you have a special pasta sauce you love to always have on hand?
See you in the comments,