Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1 lb ground beef chuck (80/20)
  • 1 lb Italian pork sausage, casings removed
  • 3 tbsp tomato paste
  • 1 cup dry red wine
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 1 cup beef stock, low sodium
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a heavy-bottomed Dutch oven over medium heat.
  2. Add the diced onion, carrot, and celery; sauté for 8–10 minutes until vegetables are softened and translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Increase heat to medium-high, add the ground beef and Italian sausage, and cook until deeply browned and no longer pink.
  5. Stir in the tomato paste and cook for 2 minutes until the paste turns a deep rust color.
  6. Pour in the dry red wine to deglaze the pot, scraping the bottom to incorporate the brown bits (fond).
  7. Add the crushed tomatoes, tomato sauce, beef stock, bay leaves, dried oregano, dried thyme, and Worcestershire sauce.
  8. Reduce heat to low and simmer uncovered for 3 hours, stirring occasionally, until the sauce is thick and concentrated.
  9. Season with salt and black pepper to taste before using in lasagna.