Ingredients2 h 50 m servings 250
- Heat the olive oil in a saucepan over medium-high heat.
- Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes.
- Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated.
- Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.
Per Serving: 250 calories; 14.5 13.5 11.8 35 97 Full nutrition
ReviewsRead all reviews 4
I followed the recipe exactly and our family really enjoyed it. Would like to try it with some garlic and fresh basil next time.
It came out a little too vinegary for my taste. If I made it again, I'd probably use red wine instead of red wine vinegar. Also, a tip, mince all the veggies in a food processor the night before...
I have made this recipe several times now and am finally rating it. It is an excellent sauce you can add other spices or herbs depending on what your using it for I myself added garlic and Itali...