• 6servings
  • 55minutes
  • 261calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb lean ground beef

  2. 1 lb Italian chicken sausage

  3. 2 tablespoons olive oil

  4. 1 1/2 cups chopped onions

  5. 3 minced garlic cloves

  6. 2 medium celery ribs , diced

  7. 2 carrots , peeled and shredded

  8. 1 tablespoon dried oregano leaves

  9. 1 tablespoon dried basil leaves

  10. 1 teaspoon celery salt

  11. 1/2 teaspoon dried red pepper flakes

  12. 1 teaspoon paprika

  13. 14 ounces tomato sauce

  14. 11 ounces tomato juice

  15. 6 ounces tomato paste

  16. 1/4 cup red table wine

  17. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. In a skillet, over medium heat, brown the ground beef and sausage. (You won't need any additional fat; the sausage will provide enough). Use a wooden spoon to crumble and mix the meats.

  2. Meanwhile, in a dutch oven over medium heat, add the oil and onion and saute until onion is limp, about 5 minutes. Add the garlic, celery, and carrots and continue to saute for 3 minutes. Stir in the oregano, basil, celery salt, red pepper flakes, and paprika and continue to saute for 2 minutes.

  3. Using a slotted spoon, transfer the browned meat into the dutch oven. Stir in the tomato sauce, juice, and paste; wine; and water. Bring the mixture to a boil. Turn the heat to low and continue to simmer, uncovered, for 30 minutes. Turn off the heat, cover, and let the sauce cool to room temperature. If desired, use a hand blender to pulse the sauce several times for a smoother consistency. Reheat and serve over your favorite pasta. Refrigerate for up to 3 days, or freeze for up to 4 months.


Send feedback