This recipe is completely unglamorous. There is nothing fancy or inventive. It’s just a great, basic Italian-style sauce that travels and freezes well. It is my go-to dish for taking to friends who need a meal. In fact, whenever I make a batch, it’s a pretty good bet that someone has had surgery, a serious illness, a baby, or a death in the family. I made a double batch this week, so we had it for dinner, three other families will be having it for dinner, and we have a container in the freezer for a rainy day meal. Add a box of pasta, and you’ve got 3 food groups covered.
Yield: One batch should give you enough for three family meals.
- 1 pound italian sausage with fennel seeds
- 1 pound ground beef (we use ground round)
- 1 large onion, finely chopped
- 1-2 cloves garlic, chopped
- 2 cans (28-oz.) crushed tomatoes
- 3/4 – 1 cup good Chianti
- 42 oz. canned diced tomatoes (1.5 big cans or 3 small cans)
- 2 tsp. dried oregano
- 2 tsp. sugar
- kosher salt
- 2 Tablespoons fresh basil, finely chopped
- Brown the meats over medium heat.
- Add onions, saute until translucent.
- Add garlic and oregano, cook 2 minutes.
- Add wine, tomatoes, sugar, and 1 tsp. salt.
- Bring to a boil, then reduce heat to low. Simmer 1-2 hours.
- Stir in basil, cook for a few more minutes.
- Taste and adjust seasoning, adding more salt and/or sugar as needed.