Yield: 4 servings
Prep: 15 minutes | Cook: 1 hour and 45 minutes
Total Time: 2 hours
You can have this sauce on the stove and cooking fairly quickly; however, the longer it simmers on the stove, the deeper the flavors will get. One hour will do but 2 hours simmering is even better.
- ¾ lb ground beef
- ¼ lb ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves of garlic, finely chopped
- 1 can (28 ounce) San Marzano crushed tomatoes
- 1 cup red or white wine
- 2 Tbsps butter
- 2 Tbsps olive oil
- Salt and freshly ground pepper
- Red pepper flakes
- Parmesan for serving
- ¼ cup parsley, chopped for garnish
- 1 lb pasta, tagliatelle or other
- Chop your vegetables. You can throw them in the food processor for an even quicker chop – just a few pulses and you are set.
- In a heavy cast iron skillet or dutch oven, melt butter and olive oil over medium heat. Add the onion, carrot, celery and garlic mixture with a pinch or two of salt and freshly ground pepper. Cook for 3-5 minutes until translucent.
- Reduce heat and add the ground beef and pork. Cook until the meat is brown, about 5-7 minutes, making sure to break into small pieces with the back of your wooden spoon.
- Add the wine and cook for a few minutes until mostly absorbed into the meat and vegetables. Add the can of San Marzano tomatoes (they are the best for cooking - especially Italian food), turn down to a low simmer, and cook for at least one hour (two if you have the time.)
- Check occasionally and make sure there is enough liquid. Thee should be a bit of liquid at all times, but not too much. You may need to add more water. We added about 1/3 cup water after 1 ½ hours.
- Cook pasta according to directions on the box. Add a Tbsp or two of butter to the pasta and then add the sauce with a pinch of red pepper flakes. Toss and serve with freshly grated Parmigiano Reggiano and chopped parsley.
Take a look at our recommended pairing below.