- 10 oz. ground beef (chuck is best)
- 10 oz. ground pork
- 1 large carrot (about 1 cup)
- 1 stalk celery (about 1 cup)
- 1 small onion (about 1 cup)
- 1 can (28oz) purée
- 1/2 to 3/4 cup red wine
- 4 tbsp tomato paste
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Touch of nutmeg (optional)
- salt to taste
Dice the carrots, onions and celery and sauté with olive oil. Brown the pork and the chuck and put the red wine in at medium to high heat. Let the alcohol from the red wine evaporate (about 2 minutes – until the smell of alcohol subsides) then add in your San Marzano Tomatoes and 4 tablespoons of paste.
Simmer on low heat, cover stir occasionally for three to four hours. The consistency should be a little like sloppy joes.
Turn heat off, add heavy cream. Serve and enjoy.
Note – if you have the time, allow the sauce to rest after adding the heavy cream. This will add more depth to the dish.
