Prep 20 mins
Cook 2 hrs
This sauce takes some time but is well worth it. The recipe comes from Sutter Ridge Vineyards and channel 10 TV.
- 2 lbs lean ground beef (preferably chuck)
- 1⁄2 lb pork sausage
- 1 large onion, chopped
- 1 cup sangiovese wine or 1 cup cabernet fanc wine
- virgin olive oil, as needed
- 3 (28 ounce) canspeeled tomatoes (MASH, DO NOT DRAIN)
- 1 (6 ounce) can tomato paste
- 3 cloves garlic
- 1 tablespoon italian seasoning
- salt and pepper
- In a skillet, brown the meat in a small amount of olive oil and set aside.
- Brown the onion is a small amount of olive oil.
- Add wine and meat, then cover and cook on low heat.
- In a seperate pan, cover the bottom lightly with olive oil, add tomato paste and the tomatoes (which have been Mashed,BUT, NOT Drained.) Bring to a fast boil, stirring constantly.
- When down to a thick consistency, add tomato mixture to the meat and onion mixture.
- Don't drain off any liquid from the tomato mixture before adding to the meat.
- Mince the garlic and add to the mixture.
- Salt and pepper lightly.
- Bring to a boil, stirring until thick.
- Partially cover and simmer to desired consistency, stirring occasionally to prevent burning, Add salt and pepper to taste, BUT, do not over do the pepper.
- When sauce is as thick as desired, fully cover and place on very low heat for 1 hour, being careful not to burn.
- Spoon sauce over preferred pasta and serve with wine.
This is a great meat sauce. The flavor of the wine really penetrates every bite and tasted very good. The instructions are clear and accurate and produced a rich, thick sauce that pleased all tasters. Thank you very much.