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Traditional Italian Meat Sauce ( Best Using San Marzano Tomatoes )

TheRecipeTherapist.com Instagram ://instagram.com/@therecipetherapist Facebook ://www.facebook.com/ AmazonBasics Dutch Oven Red Clear Enamel 6 Quart https://amzn.to/2A8foml San Marzano Style Peeled Pear Tomatoes with Basil & Sea https://amzn.to/2H9o13Y Botticelli Olive Oil https://amzn.to/2Z8PTiU Traditional Italian Meat Sauce Growing up in a large Italian family, I learned from an early age about what goes into a great meat sauce. Thanks to my mom, dad and aunt Rosie, I am happy to share this family tradition with you! Enjoy! Ingredients: 1/3 cup of olive oil (from Italy) 1 pound of ground Angus beef or lean sirloin 1 pound of sweet Italian sausage taken out of the casing 1 medium sized yellow onion (chopped) 4 cloves fresh garlic (minced) 1/2 teaspoon of crushed red pepper flakes 8 to 10 fresh basil leaves or 1 tbsp. dried basil Salt and pepper to taste (keeping in mind how much salt is in the canned tomatoes and also in the sausage meat) 3/4 cup of red wine (Merlot or Cabernet Sauvignon) (also you can replace it with beef broth or leave it out) 2 whole peeled carrots (* Fresh oregano or 1/2 teaspoon dried) Optional 2 cans of San Marzano style peeled tomatoes in purée with basil 1 can of San Marzano purée 1 6 oz. can of tomato paste Note: 2 large vine ripe heirloom tomatoes or one pint ripe grape tomatoes cut up into small pieces can be thrown in for more fresh tomato flavor. *Sugar if needed Instructions: 1. Heat olive oil in a 5 quart Dutch oven pot over medium heat. Add ground beef and sausage, cook breaking it up with a wooden spoon, until meat is just done. 2. Add onion and garlic to meat and sauté stirring occasionally until the onions are translucent, about 3 to 4 minutes. 3. Stir in the red wine and let simmer for about one minute until mostly evaporated. 4. Add all of the cans of tomatoes, (plus fresh tomato if using) to the pot, keep stirring to incorporate. Bring to a boil and then reduce to a low flame ( make sure it is a light simmer) . Add the carrots and red pepper flakes, stir and place the lid on the pot slightly ajar. Simmer for three hours stirring occasionally. 5. After 3 hours, taste and add the salt, pepper, fresh basil and oregano. Cook for another half hour and remove the carrots. If you feel that the sauce is still tangy, add 1 tsp. sugar or more to taste. Serve with your favorite pasta. Use as a base for eggplant Parmesan or lasagna. This sauce can also freeze for up to three months. Enjoy! Pair this recipe with the meat sauce! Eggplant Ricotta Bake    • EGGPLANT PARMESAN BAKE | Roasted Eggp...   #meatsauce #pasta