This recipe is from a girl in my ward whose husband served his mission in Italy and brought home this recipe. So it really is the authentic Italian deal! It makes a lot of sauce--at least enough for 4-5 large batches of pasta. I also like to use it in Lasagna Buns. I substituted in ground turkey for the beef and used dried basil and pre-minced garlic. It's great to divide up and stick in the freezer for a quick meal!
1 medium onion, chopped (approx. 1 1/2 c.)
4 stalks celery, chopped
1 1/2 c. chopped carrots
3/4 c. olive oil, divided
3 garlic cloves, minced
1 lb. ground beef
1 lb. ground sausage
4 (28 oz.) cans crushed or petite diced tomatoes
6-8 basil leaves, chopped finely
pinch of sugar
salt and pepper, to taste
In a large pot, heat 1/2 c. olive oil over medium heat. Add onion, celery, and carrots and cook until translucent, about 10-20 minutes. Add garlic and cook for 1 minute. Add beef and sausage, and cook until no longer pink, making sure to break meat into small pieces using a wooden spoon. Add tomatoes, basil leaves, pinch of sugar, and salt and pepper to taste. Add additional 1/4 c. olive oil and simmer 2-4 hours.
1 medium onion, chopped (approx. 1 1/2 c.)
4 stalks celery, chopped
1 1/2 c. chopped carrots
3/4 c. olive oil, divided
3 garlic cloves, minced
1 lb. ground beef
1 lb. ground sausage
4 (28 oz.) cans crushed or petite diced tomatoes
6-8 basil leaves, chopped finely
pinch of sugar
salt and pepper, to taste
In a large pot, heat 1/2 c. olive oil over medium heat. Add onion, celery, and carrots and cook until translucent, about 10-20 minutes. Add garlic and cook for 1 minute. Add beef and sausage, and cook until no longer pink, making sure to break meat into small pieces using a wooden spoon. Add tomatoes, basil leaves, pinch of sugar, and salt and pepper to taste. Add additional 1/4 c. olive oil and simmer 2-4 hours.
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