Ingredients:

  • 907g Ground Beef (80/20)
  • 227g Ground Pork
  • 1 Large Yellow Onion
  • 2 Medium Carrots
  • 2 Stalks Celery
  • 6 Cloves Garlic
  • 45ml Tomato Paste
  • 800g San Marzano Tomatoes (crushed)
  • 237ml Dry Red Wine (like Chianti or Merlot)
  • 237ml Beef Bone Broth
  • 5g Dried Oregano
  • 15g Fresh Basil
  • 5g Kosher Salt
  • 2g Black Pepper
  • 60ml Heavy Cream

Instructions:

  1. Brown the 907g beef and 227g pork in a hot Dutch oven. Note: Work in batches if needed to avoid steaming the meat. Cook 8 mins until deeply browned and crispy.
  2. Remove the meat, leaving the fat. Add onion, carrots, and celery. Cook 10 mins until vegetables are soft and slightly golden.
  3. Clear a spot in the center and add the 45ml tomato paste. Cook 3 mins until the paste turns a dark mahogany color.
  4. Pour in the 237ml red wine. Note: This lifts the fond (brown bits) off the bottom. Simmer 5 mins until the liquid has reduced by half.
  5. Add the 800g crushed tomatoes, 237ml bone broth, oregano, salt, and pepper. Return the meat to the pot.
  6. Reduce heat to the lowest setting and cover partially. Simmer 2 hours until the sauce is thick and oil begins to separate.
  7. Stir in the 60ml heavy cream. Note: This emulsifies the fats for a professional finish. Simmer 5 mins until the color turns a warm, creamy brick red.
  8. Turn off the heat and stir in the 15g fresh basil. Let the sauce rest for 10 minutes before serving to allow flavors to settle.