Italiian Meat Sauce

Ingredients:

• 1.5 lbs lean ground beef

• 1 lb ground pork (not sausage)

• Good swirl of olive oil

• 1 red onion, chopped

• 2 tsp minced garlic

• 15 oz can tomato sauce

• 12 oz can tomato paste

• 2 (28 oz) cans crushed tomatoes (Contadina recommended)

• 4 cups chicken broth

• 4 tsp dried parsley

• 4 tsp dried oregano

• 2 tsp dried basil

• 2 tsp dried marjoram

• 2 good dashes of ground nutmeg

• 1/4 cup brown sugar

• 1/2 cup Chianti or good dry red wine

Instructions:

1. Brown the Meat:

   • Heat a large pot or Dutch oven over medium heat and add a generous swirl of olive oil.

   • Add the ground beef and pork, breaking it up with a spoon. Cook until browned, about 8–10 minutes. Drain excess fat if needed.

2. Sauté Aromatics:

   • Add the chopped red onion and minced garlic to the meat. Cook for 3–4 minutes, stirring frequently, until softened and fragrant.

3. Add Tomato Base:

   • Stir in the tomato sauce, tomato paste, and crushed tomatoes until well combined.

4. Incorporate Liquids & Seasonings:

   • Pour in the chicken broth and red wine, stirring to blend.

   • Add the parsley, oregano, basil, marjoram, nutmeg, and brown sugar. Mix well.

5. Simmer:

   • Bring the sauce to a gentle boil, then reduce heat to low.

   • Cover and simmer for at least 2 hours, stirring occasionally (3+ hours for deeper flavor). If the sauce thickens too much, add a splash of water or broth.

6. Adjust & Serve:

   • Taste and adjust seasoning if needed (salt/pepper). For a smoother texture, blend lightly with an immersion blender (optional).

   • Serve over pasta, in lasagna, or with crusty bread.

Notes:

• For extra richness, stir in a splash of cream or a pat of butter at the end.

• Freezes beautifully for up to 3 months.

Enjoy your rich, hearty Italian meat sauce!