- 3 Tbsp. Extra Virgin Olive oil
- 2 Medium Yellow Onions, finely chopped
- 3–4 Cloves Garlic, peeled and finely minced
- 2 Stalks celery, cleaned and finely diced
- 1 Large Carrot, peeled and finely chopped
- 2 Cups Dry Red wine, divided
- 1¼ lbs Ground Beef
- 1 lb. Bulk Sweet Pork sausage
- 1 lb. Bulk Spicy Pork sausage
- (2) 28-oz. Cans Tomato puree (or crushed tomatoes)
- (1) 28-oz. Can Diced Tomatoes, undrained
- (2) 6-oz. Cans Tomato paste
- 1 Tbsp. Dried Oregano
- 2 teaspoons Dried Thyme
- 2 teaspoons Dried Rosemary,
- 2 Tbsp. White Sugar
- 1 Parmesan Cheese rind
- 2 Whole Bay leaves
- Sea salt and black pepper, to taste
- Heat the olive oil in a large (6 quart or larger) Dutch oven over low/medium heat. Once simmering, add the diced onions and cook until the onion softens, approximately 4-5 minutes. Add the celery and carrots – cook 2 minutes more. Add the garlic and 1/2 cup wine and continue cooking, stirring occasionally, for 3-4 minutes.
- Add the beef and sausage to the Dutch oven and cook until no longer pink inside, approximately 8-10 minutes, breaking apart with a wooden spoon. Remove from the heat and carefully drain excess fat from the pot.
- Return the pot to the burner and push the meat and vegetables to the sides of the pan. Add the tomato paste and allow it to cook for about a minute. Incorporate the tomato paste into the meat by stirring it around.
- Add the tomato puree, diced tomatoes and remaining red wine to the sauce, along with oregano, thyme, rosemary, and sugar. Stir to combine. Add the bay leaves and Parmesan rind. Season with salt and black pepper, to taste, and stir to combine.
- Cover and simmer on low heat for 3-4 hours, stirring occasionally. If the sauce becomes a little too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.
- Remove from heat and discard the bay leaves and Parmesan rind. Taste and adjust seasonings, as desired.
- Serve immediately with your favorite cooked pasta and some cheesy garlic bread. or refrigerate or freeze for later use.