Best Meat Sauce Ever
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 2 bay leaves
- 2 tablespoon olive oil
- 2 cups beef broth
- 2 large onions chopped
- 1 1/2 tablespoons dried oregano
- 8 cloves garlic chopped
- 1 pound ground veal i omitted this
- 1 pound italian pork sausage
- 1 pound ground beef sirloin hamburger can be used
- 1 (750ml) bottle chianti or other dry red wine
- 2 (28oz) cans peeled tomatoes in juice i used diced tomatoes
- Carbohydrate 6.07135204063245 g
- Cholesterol 102.51187562 mg
- Fat 24.9286958473539 g
- Fiber 1.04038001335774 g
- Protein 24.7390517905525 g
- Saturated Fat 9.19326356468742 g
- Serving Size 1 1 cup (209g)
- Sodium 479.482493296175 mg
- Sugar 5.03097202727471 g
- Trans Fat 2.21020882780313 g
- Calories 353 calories
The original recipe call for ground veal and ground sirloin. I omitted the veal and substituted hamburger for the veal. In heavy, large wide pot heat oil over medium-high heat. Add veal, sausage, and beef to pot and cook, breaking up meat into with spoon, until well browned, about 5 to 10 minutes. Using slotted spoon, transfering meat to large bowl (some bits of meat may remain in pot). Add onions and garlic to pot and cook until tender, about 8 minutes. Return meat to pot. Add wine and bring to a simmer. Stir in tomatoes with their juices, broth, bay leaves, and oregano. Cover and cook over medium-low heat until the meat is very tender, stirring occasionally, about 1 hour. Uncover and simmer over medium heat until sauce thickens slightly, about 1 hour longer. Season with salt and pepper as desired.
