Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 5 lb Ground Beef (85/15 blend)
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 stalk Celery, finely diced
  • 4 large cloves Fresh Garlic, minced
  • 3 Tbsp Double Concentrated Tomato Paste
  • 1/2 cup Dry Red Wine (Merlot or Chianti)
  • 2 x 28 oz cans Whole Peeled or Crushed Tomatoes
  • 1 cup Water or Beef Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Bay Leaves
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper, plus more to taste
  • 1/2 tsp sugar (optional)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat 1 tablespoon (15 ml) of olive oil in a Dutch oven over medium-high heat. Add the ground beef, breaking it up. Season lightly with salt and pepper. Cook the beef until thoroughly browned and crispy edges appear (about 8–10 minutes). Drain off excess fat, leaving about 1 tablespoon, and remove the beef to set aside.
  2. Reduce the heat to medium-low. Add the remaining 2 tablespoons (30 ml) of olive oil. Add the diced onion, carrot, and celery (the Soffritto). Cook slowly, stirring occasionally, for 8–10 minutes until the vegetables are very soft and translucent.
  3. Add the minced garlic and cook for 1 minute until fragrant. Push the vegetables aside and add the tomato paste directly to the clear spot on the bottom of the pot. Cook the paste, stirring constantly, for 2–3 minutes until it deepens in colour.
  4. Pour in the red wine. Use the wooden spoon to scrape up all the browned bits (fond) stuck to the bottom of the pot. Bring the wine to a simmer and cook for 2–3 minutes until it has reduced by half.
  5. Return the browned meat to the pot. Add the canned tomatoes (crush whole tomatoes first). Rinse one of the tomato cans with the 1 cup of water or broth and add that liquid to the pot.
  6. Stir in the dried oregano, dried basil, bay leaves, and 1 teaspoon of salt. Bring the sauce to a gentle bubble, then immediately reduce the heat to the lowest setting.
  7. Cover the pot loosely (or slightly ajar). Simmer for a minimum of 2 hours, stirring every 30 minutes. The sauce should be thick, rich, and the fat should have separated slightly.
  8. Remove and discard the bay leaves. Taste the sauce, adjusting seasoning with more salt, pepper, or the optional pinch of sugar if the sauce seems too acidic.
  9. Serve immediately over freshly cooked spaghetti or your choice of pasta. Garnish with fresh parsley before serving.