Description
An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, minced
- 1 clove garlic, minced
- 1 pound lean ground beef
- ½ pound ground pork
- ½ pound fresh mushrooms, sliced
- 2 carrots, shredded
- 1 stalk celery, chopped
- 1 (28 ounce) can Italian plum tomatoes
- 6 ounces tomato sauce
- ½ cup dry white wine
- ½ cup chicken stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 pound pasta
Instructions
- Warm oil in a large skillet over medium heat. Sauté onion
- bacon
- and garlic in hot oil until bacon is browned and crisp
- about 10 minutes. Use a slotted spoon to transfer bacon mixture to a paper towel-lined plate to drain; set aside.
- Place the same large skillet over medium-high heat. Cook and stir ground beef and pork in the hot skillet until browned and crumbly
- 5 to 7 minutes. Drain and discard grease.
- Stir bacon mixture
- tomatoes
- mushrooms
- tomato sauce
- carrots
- celery
- wine
- stock
- basil
- oregano
- salt
- and pepper into meat mixture. Bring to a boil. Cover
- reduce heat
- and simmer sauce for 1 hour
- stirring occasionally.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until al dente
- 8 to 10 minutes; drain.
- Serve sauce over hot pasta.
Prep Time: 10 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 35 mins
Servings: 9