Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 medium carrots, peeled and finely grated (approx. 120g)
  • 2 ribs celery, finely minced (approx. 100g)
  • 4 cloves garlic, smashed and minced
  • 1 lb lean ground beef (85/15 ratio)
  • 1 lb Italian pork sausage, casings removed
  • 3 tbsp tomato paste
  • 0.5 cup dry red wine (Chianti or Cabernet Sauvignon)
  • 56 oz crushed San Marzano tomatoes (two 28 oz cans)
  • 1 cup beef bone broth
  • 1 tsp dried oregano
  • 0.25 cup fresh basil, chiffonade
  • 1 tbsp balsamic vinegar
  • salt to taste
  • freshly cracked black pepper to taste

Instructions:

  1. Heat olive oil in your pot over medium heat. Add the onion, carrots, and celery.
  2. Sauté the vegetables for 8 minutes until softened and translucent, creating the flavor-building soffritto base.
  3. Increase heat to medium high. Add ground beef and pork sausage.
  4. Break the meat into small crumbles with a spatula and sear without stirring for 8-10 minutes to develop a mahogany-brown crust.
  5. Add the tomato paste and cook for 2 minutes until it turns a dark mahogany color, caramelizing the natural sugars.
  6. Deglaze the pan with red wine, scraping the bottom to release the fond. Reduce the liquid by half.
  7. Stir in the crushed tomatoes, beef bone broth, and dried oregano. Bring to a low simmer.
  8. Simmer uncovered for 45 minutes until the sauce has thickened and oil begins to bead on top.
  9. Stir in the balsamic vinegar and fresh basil.
  10. Add salt and freshly cracked black pepper. Always taste after adding balsamic, as it changes the salt perception.
  11. Turn off heat and let it sit for 5 mins before serving.