Beef Pork Tuscan Sauce (Print Version)
# Ingredients:
→ Base
01 -
Ground beef (2 lbs)
02 -
Pork sausage, no casing (1 lb)
03 -
A splash of olive oil (1-2 tbsp)
→ Vegetables & Aromatics
04 -
Diced celery (2 stalks)
05 -
1 onion, chopped
06 -
Two carrots, chopped
07 -
2-3 garlic cloves, crushed
08 -
Leaves from one spring of fresh rosemary
→ Liquids & Tomatoes
09 -
One can of chopped tomatoes (14 oz or 400 g)
10 -
Tomato puree (17.5 oz or 500 ml)
11 -
Dry red wine (about 1 cup or 250 ml)
12 -
Three spoonfuls of tomato paste
→ Seasonings
13 -
A pinch of salt
14 -
Half a teaspoon of black pepper
# Instructions:
01 -
Warm up some olive oil in a big pan. Toss in your onions, celery, carrots, rosemary, and garlic, and let them soften on low heat for 10 minutes. Don’t let them brown.
02 -
Throw in the ground beef and sausage. Break it up into pieces as it cooks. Keep going until it’s no longer pink.
03 -
Pour in the red wine. Let it bubble away on medium for around 10 minutes.
04 -
Stir in tomatoes, tomato paste, pepper, and salt. Bring it to a gentle bubble, cover it up, and let it slowly cook for about 90 minutes. Give it a stir every now and then.
# Notes:
01 -
If your sauce seems too dry, splash in some water.
02 -
You want the sauce to end up rich and packed with meat.
03 -
Use any kind of dry red wine, but skip ones labeled 'cooking wine'.