If you are a meat sauce family (my family is a serious meat sauce family), then a pot of this in the fridge, or a container of this in the freezer is just pure peace of mind.
PREPARATION TIME:
PREP TIME:10 minutes
COOK TIME:40 minutes
TOTAL TIME:50 minutes
Ingredients :
- 2 tablespoons olive oil divided
- 1 pound ground beef
- 1 pound fresh pork sausage squeezed from the casing
- 1 ½ cups chopped onion
- 2 teaspoons finely minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper to taste
- Big glug or two of red or white wine if you have a bottle open
- 2 28-ounce cans crushed tomatoes preferably in puree
- ¼ teaspoon red pepper flakes optional
Instructions :
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In a large saucepot, heat one tablespoon of the olive oil over medium-high heat. Add both the ground beef and the sausage together and cook, stirring frequently, and breaking up the meat so that it’s very crumbly and browned throughout, about 4 to 6 minutes. Turn it into a strainer and let it the fat drain off.
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Add the remaining tablespoon of oil to the same pot over medium heat (don’t clean it! All those little bits of flavor from the meat will season the sauce). Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, oregano and basil and cook, stirring for 2 more minutes, until you can smell the garlic and herbs. Add the wine, if using, and stir for one more minute, scraping up any bits stuck to the bottom, until the wine pretty much evaporates.
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Add the canned tomatoes and red pepper flakes if using, and stir to combine everything. Bring to a simmer over medium high heat, stirring occasionally. Add the browned meat, lower the heat to medium low and simmer, stirring occasionally for 20 minutes. Taste, and season gently with the salt and pepper (the sausages provide a whole lot of seasoning).
Notes:
The sauce will last for up to 4 days in the refrigerator, and 6 months well sealed in the freezer. Freeze it in pint or quart containers, or better yet in freezer-proof zipper-top bagswhich you should seal, removing as much excess air as possible. Lay the bags flat and freeze them until solid, then you can store them flat, or standing up like books. Label it so you don’t think it’s chili when you take it out!
Nutrition:
Calories: 341KCAL, Carbohydrates: 14G, Protein: 18G, Fat: 24G, Saturated Fat: 8G, Cholesterol: 65MG, Sodium: 531MG, Potassium: 740MG, Fiber: 4G, Sugar: 8G, Vitamin A: 397IU, Vitamin C: 17MG, Calcium: 81MG, Iron: 4MG
