Beef Pork Sauce (Print Version)
# Ingredients:
→ Base
01 -
A couple tablespoons of olive oil
02 -
2 pounds of ground beef
03 -
1 pound of pork sausage (remove casing)
→ Vegetables & Aromatics
04 -
1 diced onion
05 -
2 chopped celery stalks
06 -
2 carrots, finely chopped
07 -
2–3 cloves of garlic
08 -
A sprig of rosemary (just the leaves)
→ Liquids & Tomatoes
09 -
1 cup (250ml) of dry red wine
10 -
400g (14oz) canned diced tomatoes
11 -
17.5oz (500ml) of crushed tomatoes or tomato passata
12 -
Three tablespoons of tomato paste
→ Seasonings
13 -
Salt as needed
14 -
Half a teaspoon of black pepper
# Instructions:
01 -
Warm some olive oil in a large skillet. Cook the onion, carrot, celery, garlic, and rosemary slowly for 10 minutes, stirring often so they don’t brown.
02 -
Toss in the ground beef and sausage. Break it all up with your cooking spoon and cook until no pink remains.
03 -
Pour in the red wine and let it bubble away over medium heat for about 10 minutes.
04 -
Add the diced tomatoes, crushed tomatoes, tomato paste, along with some salt and pepper. Let it come to a simmer, then cover and cook on low for around an hour and a half, stirring every so often.
# Notes:
01 -
If the sauce thickens too much, add a splash of water.
02 -
The sauce should be rich and packed with meat.
03 -
Pick a drinkable dry red wine, not one labeled as cooking wine.