- 10
- 120 mins
- 120 mins
Ingredients
- 1/2 c (1 stick) unsalted butter
- 2 yellow onions, chopped
- 6 carrots, chopped
- 12 cloves garlic, Finley sliced
- 1 1/2 pound ground sirloin
- 1 1/2 pound ground pork
- 1 cup dry white wine
- 28 ounce can tomato purée
- 28 ounce can whole peeled tomatoes
- 12 fresh basil leaves
- 2 dried bay leaves
- 1-1/2 tablespoons kosher salt
- 1/2 teaspoon crushed red pepper
- 2 tablespoons balsamic vinegar
Preparation
Step 1
Melt butter in a large Dutch oven or pot over medium high. Add onions, carrots, and garlic and cook, stirring occasionally, until softened, 7 to 8 minutes. Add beef and pork and cook, stirring and breaking up with a wooden spoon, until no longer pink and just cooked through, 8 to 10 minutes.
Add wine and increase heat to high. Bring to a boil and cook until liquid reduces by half, 6-8 minutes. Add tomato purée, whole tomatoes and their juices, basil, bay leaves, salt and crushed red pepper, breaking up tomatoes with a spoon. Reduce heat to low; cover and simmer, stirring often, until thickened and reduced to 8 cups, about 1-1/2 hours. Discard bay leaves and stir in vinegar. Store tightly covered in the refrigerator for up to five days or freeze for up to three months.