Ingredients:

  • 1 lb lean ground beef
  • 1 lb mild or hot Italian sausage
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 1 tsp granulated sugar
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Sear the Meats. Heat your Dutch oven over medium high heat with 2 tbsp olive oil. Add the ground beef and Italian sausage. Let the meat sit undisturbed for 3-4 minutes until it develops a mahogany colored crust. Note: Stirring too early steams the meat instead of searing it.
  2. Crumble and Finish. Break the meat into small crumbles using your spoon. Cook for another 5 minutes until no pink remains.
  3. Drain the Fat. Carefully pour out the excess grease, but leave about 2 tablespoons in the pot. Note: This remaining fat is where the flavor lives.
  4. Sauté Aromatics. Reduce heat to medium. Stir in the diced onion and green bell pepper. Sauté for 5-7 minutes until onions are translucent and peppers have softened.
  5. Bloom the Garlic. Add the minced garlic and cook for exactly 60 seconds until it smells fragrant but hasn't turned brown.
  6. Toast the Paste. Stir in the tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a darker shade of red. Note: This removes the metallic taste.
  7. Combine Tomatoes. Pour in the crushed tomatoes and tomato sauce. Stir well to scrape up all the browned bits from the bottom.
  8. Season the Pot. Stir in the sugar, oregano, basil, salt, black pepper, and red pepper flakes.
  9. The Long Simmer. Reduce heat to low. Simmer for 60 minutes until the sauce has thickened and looks velvety.
  10. Final Adjustment. Taste the sauce. If it's too tart, add another pinch of sugar. If it's bland, add a pinch more salt.