Ingredients:

  • 1 lb Ground Beef Chuck (80/20)
  • 1 lb Ground Pork or Italian Sausage
  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely minced
  • 2 medium Carrots, finely grated
  • 1 stalk Celery, finely minced
  • 6 cloves Garlic, smashed and minced
  • 1/2 cup Dry Red Wine
  • 56 oz San Marzano Whole Peeled Tomatoes
  • 6 oz Tomato Paste
  • 2 cups Beef Bone Broth
  • 1 tbsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • 1 small bunch Fresh Basil
  • Kosher Salt to taste
  • Freshly Cracked Black Pepper to taste

Instructions:

  1. In a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and pork, browning thoroughly until a deep mahogany crust develops.
  2. Drain all but 2 tablespoons of the rendered fat from the pot.
  3. Add the minced onion, grated carrots, and celery (the soffritto). Sauté over medium heat until softened and the natural sugars begin to caramelize.
  4. Stir in the minced garlic and cook for 1-2 minutes until fragrant, then deglaze the pan with 1/2 cup of dry red wine, scraping the brown bits (fond) from the bottom.
  5. Hand-crush the San Marzano tomatoes and add them to the pot along with the tomato paste and beef bone broth.
  6. Add the dried oregano and red pepper flakes. Bring to a boil, then reduce heat to the lowest setting. Simmer uncovered for 4 hours, stirring occasionally.
  7. Season with salt and pepper to taste. Finish by stirring in the hand-torn fresh basil just before serving.