Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 2 carrots - peeled, minced

  3. 2 stalks celery - minced

  4. 1 clove garlic - minced

  5. 1 onion - minced

  6. 6 ounces tomato paste

  7. 1/2 bottle of red wine

  8. 1 lb of ground beef

  9. 1 lb of ground veal water s/p

Instructions Jump to Ingredients ↑

  1. In a LARGE deep sided pan (I use my 6 quart ManPans pan} add olive oil and heat over medium heat. Add carrots, celery, onion and garlic. Saute over low heat for 20-25 minutes or until completely soft, tender. Stir as necessary.

  2. Add meats, season with salt and pepper and cook until completely brown. Once browned, add tomato paste and allow to brown, approx 5 minutes. Once brown add wine. Allow to reduce by half. Season with salt.

  3. Add enough water to cover the sauce by 1″. Simmer on LOW. Stirring as necessary. When liquid levels are low add more water. Continue cooking and reducing for a MINIMUM of one hour. Sauce is best after 2-3 or even more hours. this is so comfort food can’t wait to try it. Thanks for the recipe Paula I live in Naples, Italy right now and I am LOVING your sight. Makes it so I can make the dishes I love getting out in town, so much easier. PLus, were moving in 5 months back to the states, so I can take Bella Italia home with me. I don’t like wine, don’t drink and have am very sensitive to the taste. Can you leave it out and still get the same great taste? Or does it cook off over time?? I want to make this this weekend and don’t want to have the wine overpower the sauce. Thanks a bunch!! ) Can’t wait to make the Cannoli.


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