Ingredients
Scale
- 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.
