I stole this recipe from Brown Eyed Baker and I'm now claiming it as MINE! Seriously though, this recipe is my new favorite when it comes to allowing myself to take in all those carbs you get with pasta. I'm going to call this... Vegetarian's Remorse! due to the fact that you use three different meats. And it makes all the difference. I can never go back to only adding ground beef after discovering this!
1/2 C olive oil
1 lb ground beef
3/4 lb ground pork
3/4 lb ground veal
1 large yellow onion, finely chopped
3 cloves garlic, minced
salt and pepper, to taste
1/2 C red wine (cabernet sauvignon)
2-28 oz can crushed tomatoes (Muir Glen with basil)
1-28 oz can tomato puree (Muir Glen with basil)
*4 T dried basil
*if you get Muir Glen with basil can add only 1-2 T dried basil...and if only one can contains the basil, that is fine, still use 1-2 T additional basil.
1. Heat olive oil in a large pot over medium heat. When oil is hot, add ground beef, pork, and veal, and cook, breaking it up until browned.
2. Add the onion and garlic. Saute, stirring occasionally, until soft, about 7-10 minutes. Stir in dried basil, salt, and pepper.
3. Stir in the red wine and simmer 1-2 minutes.
4. Reduce heat to low. Add crushed tomatoes and puree to the pot. Reduce heat to lowest simmer. Place lid on pot slightly ajar. Simmer for 3 hours. Stir occasionally.