Recipe

		Ragu Meat Sauce
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 28-oz cans whole tomatoes, with liquid

1/2 cup olive oil

3/4 lbs. ground beef

3/4 lbs. ground pork

2 cups beef stock

1 cup red wine

4 carrots, chopped

1 medium onion, chopped

6 cloves garlic, finely minced

1 tsp dried oregano (or to taste)

1 tsp dried basil (or to taste)

1 tsp dried parsley (or to taste)

1 Tbsp Kosher salt (or to taste)

2 tsp sugar

In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat. Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown. Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers. Meanwhile, brown the meat in a separate skillet in a small amount of oil. Remove from heat and set aside. Remove tomato sauce from heat and pass through a food mill, or purée in a food processor until smooth, working in batches if necessary. Return the sauce to the pot and add the browned meat along with the stock, wine and herbs. Simmer for 1 hour, uncovered. Adjust thickness with additional stock if desired. Season to taste with Kosher salt and sugar, and serve right away. Makes about 2 quarts of meat sauce.