Ingredients

  • 2 tablespoons olive oil
  • 1 lb ground veal
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 lb sweet italian sausage, casing removed
  • 2 medium Vidalia onions or other sweet onion, diced
  • 1 cup of finely diced carrots
  • 5 garlic cloves, minced
  • 4 tablespoons chopped fresh oregano
  • 1 cup red wine (I used DaVinci Chianti)
  • 2 28 ounce cans fire roasted crushed tomatoes (You can use regular but try to use fire roasted if available)
  • 2 28 ounce cans pureed tomatoes
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 3 teaspoons granulated sugar
  • salt and pepper to taste

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.
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Step 2

  • Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.
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Step 3

  • Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.
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Step 4

  • Remove with slotted spoon and add to the bowl with the veal.
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Step 5

  • Drain all but 2 tablespoons of fat and repeat with the pork.
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Step 6

  • Drain all the fat and brown the sausage.
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Step 7

  • Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
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Step 8

  • Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.
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Step 9

  • Add the garlic and oregano, continue to cook for about 1-2 minutes.
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  • Length: 2 minutes

Step 10

  • Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
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  • Length: 3 minutes

Step 11

  • Add the meat mixture to the onions and stir to combine.
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Step 12

  • Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning.since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tastes.
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  • Length: 180 minutes