Categories: beef, gaps, main dish
Ingredients
- 1/2 c oil
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 T dried basil
- Salt and pepper, to taste
- 1/2 c red wine
- 2 (28-ounce) cans crushed tomatoes
- 1 (28-ounce) can tomato puree
Directions
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Heat the oil in a large pot or Dutch oven over medium heat. When it is shimmering, add the ground beef, pork and veal, and cook, breaking it up with a wooden spoon, until the meat is browned.
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Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil and season with salt and pepper.
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Stir in the red wine and let simmer for about 1 minute, until mostly evaporated.
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Reduce the heat to low and add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Reduce the heat to the lowest simmer possible, and place a lid on the pot slightly ajar. Simmer for 2 to 3 hours, stirring occasionally.