Prep 20 mins
Cook 3 hrs
I developed this recipe several years ago and have made it for many Italian functions. It is quite lengthy, but like every good recipe, it takes time to make to have it taste good.
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 6 large garlic cloves, chopped small
- 2 large onions, chopped small
- 1 large carrot, scrubbed and shredded
- 4 large celery ribs, chopped small
- 1 tablespoon olive oil
- 1 lb cross-rib roasts or 1 lb inside round roast, cut into 1/2 inch cubes
- 1 lb ground veal
- 1 lb ground pork
- 1⁄4 lb pancetta, chopped
- 1 (28 ounce) can plum tomatoes, mashed, include liquid
- 2 (10 ounce) cans mushrooms, bits and pieces, include liquid
- 1 (6 ounce) can tomato paste
- 1 large sweet red pepper, seeded and diced
- 1 large green pepper, seeded and diced
- 1 tablespoon dried oregano
- 6 tablespoons chopped fresh basil or 3 tablespoons dried basil
- 1 tablespoon italian seasoning
- 3 large bay leaves
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup dry red wine
- In a large frying pan, heat oil and butter on medium-high heat.
- Add garlic and onions and saute until onions are translucent, about 5 minutes.
- Add shredded carrots and celery and continue to saute for another 5 minutes, stirring occasionally.
- Transfer the mixture to a large size cooking pot and heat on low until the the meat is ready.
- Using the same frying pan, add 1 tablespoon of olive oil and meat cubes and lightly fry until all sides are browned, about 5 minutes.
- Drain any fat and discard.
- Transfer fried meat cubes to the cooking pot.
- To the cooking pot, add ground veal, ground pork and pancetta and fry for about 10 minutes or until no pink is showing on the veal and pork.
- To the cooking pod add crushed tomatoes including liquid, mushrooms including liquid, tomato paste, red and green peppers; mix well.
- Turn up the heat and bring to boil.
- Reduce heat to a light simmer.
- Add dried oregano, chopped fresh basil, Italian seasoning, bay leaves, sugar, salt, black pepper and dry red wine; sir well.
- Continue to simmer partially covered for at least 2 1/2 to 3 hours, stirring occasionally.
- DO NOT let the bottom of the sauce burn.
- When done, remove bay leaves and discard.
- Serve the sauce over pasta of your choice and sprinkle with freshly grated Parmesan cheese.
- NOTE: You may use lean ground round instead of the roast.