Next Sunday, gather your family together and spend sometime reconnecting. And mangia!
Hardware: A cutting board and knives, measuring spoons and cups, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time: Prep: 15 minutes Cooking: 2 hours (or more)
- 3 tablespoons olive oil
- 1 large onions diced (1 ½ cups)
- 1 medium green pepper (1 cup)
- 3 cloves garlic peeled, diced
- 8 oz portabello mushrooms
- ½ pound ground beef
- ½ pound Italian sausage (mild or spicy)
- 3 cups low sodium beef stock
- 1 cup red wine
- 1-14.5 oz can diced tomatoes – do not drain
- 1-14.5 oz can whole tomatoes
- 1-15 oz can tomato sauce
- 6 oz tomato paste
- 3 tablespoons Italian seasoning
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped oregano
- Heat the oil in the Dutch oven on medium.
- Remove the sausage from the casing. Cook and crumble the sausage and beef, until they are no longer pink. (About 7 minutes)
- While the meat is cooking prep the veggies. Dice the onion, pepper, and garlic. Wash and slice the mushrooms.
- Drain most of the fat from the pot. Add the onions, garlic, peppers, and mushrooms to the Dutch oven.
- Stir and allow the onions, etc to sweat for 4-5 minutes. The onions should be bubbling, but not browning. Stir occasionally. Cook until the onions are translucent.
- Add the Italian seasoning. Add the beef stock, wine, and tomatoes. Allow the sauce to come to a boil and then turn down to low.
- Simmer the sauce, uncovered for about 1-2 hours, stirring occasionally, until the sauce thickens.
- 15 minutes before serving stir in the basil and oregano.
This freezes nicely.