Ingredients

  • 2tablespoons olive oil
  • 8ouncesground beef
  • 8ouncesground pork
  • 8ouncesground veal
  • 1large yellow onion(finely chopped)
  • 3clovesgarlic(minced)
  • 4tablespoonsdried basil
  • Salt and pepper(to taste)
  • ½cupred wine
  • 228-ouncecans crushed tomatoes
  • 128-ouncecan tomato puree

Ready In 45 Minutes

Servings: 7

Cooking Instructions

Step 1

  • Heat the olive oil in a large pot or Dutch oven over medium heat. When it is shimmering, add the ground beef, pork and veal, and cook, breaking it up with a wooden spoon, until the meat is browned.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the onion and garlic to the meat mixture and saut, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil and season with salt and pepper.
  • INGREDIENTS:
  • Length: 7 minutes

Step 3

  • Stir in the red wine and let simmer for about 1 minute, until mostly evaporated.
  • INGREDIENTS:
  • Length: 1 minutes

Step 4

  • Reduce the heat to low and add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Reduce the heat to the lowest simmer possible, and place a lid on the pot slightly ajar. Simmer for 2 to 3 hours, stirring occasionally.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 180 minutes