Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat)
  • 0.5 lb sweet Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely grated
  • 1 stalk celery, minced
  • 4 cloves fresh garlic, smashed and minced
  • 28 oz crushed tomatoes
  • 3 tbsp tomato paste
  • 0.5 cup dry red wine (Chianti or Merlot)
  • 0.5 cup beef stock
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.25 cup fresh parsley, chopped
  • 1 pinch brown sugar

Instructions:

  1. Heat a heavy-bottomed Dutch oven over medium-high heat. Add ground beef and Italian sausage. Let sit undisturbed for 3-4 minutes until a dark mahogany crust forms. Break into small crumbles and cook until no pink remains.
  2. Remove the meat with a slotted spoon and set aside, leaving approximately 2 tablespoons of rendered fat in the pot.
  3. Lower heat to medium. Add diced onions, grated carrots, and minced celery. Sauté for 6 minutes until soft and translucent.
  4. Push the vegetables to the side and add tomato paste to the center. Fry the paste for 3 minutes until it turns a deep brick-red color.
  5. Deglaze the pan with dry red wine, scraping up all the brown bits (fond) from the bottom.
  6. Stir in the crushed tomatoes, beef stock, dried oregano, dried basil, brown sugar, and the cooked meat. Simmer for 45 minutes to allow flavors to meld and sauce to thicken.
  7. Finish by stirring in the balsamic vinegar and fresh parsley. Adjust seasoning with salt and pepper to taste before serving.