Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb beef Italian sausage, casings removed
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 bay leaf

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat.
  2. Add 1 lb ground beef and 1 lb beef Italian sausage to the pot. Cook, stirring occasionally, until the meat is deeply browned, crumbly, and reaches a safe internal temperature of 160°F (71°C).
  3. Use a slotted spoon to remove the browned meat and set it aside, leaving the rendered fat in the pot.
  4. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot and sauté for 6–8 minutes until the vegetables are softened and the onions are translucent.
  5. Stir in the minced garlic and 1 tbsp tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  6. Return the browned meat to the pot and stir to combine with the vegetables.
  7. Pour in the crushed tomatoes and beef broth. Stir in the oregano, basil, salt, pepper, and the bay leaf.
  8. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  9. Cover partially and simmer for 45–50 minutes, stirring occasionally, until the sauce has thickened into a velvety consistency.
  10. Remove the bay leaf and taste the sauce, adding extra salt or pepper if needed.