Ingredients
- 2 lbs Ground Beef
- 8 oz Ground Italian Sausage
- 28 oz San Marzano Tomatoes
- 6 oz Tomato Paste
- 12 oz Beef Stock
- 6 oz White Wine
- 1 head Garlic
- 1/2 cup Diced Onions
- 1/3 cup Diced Celery
- 1/4 cup Diced Carrots
- 1/2 cup Heavy Cream
- 1/4 cup Olive Oil
- 1/4 cup Grated Parmesan
- 2 tbsp Italian Seasoning
- 2 tsp Real Salt
- 1 tbsp Black Pepper
Instructions
- in a large pot saute diced carrots, onions and celery on medium low heat with olive oil until veggies have softened and lightly caramelized. About 15 minutes
- add garlic, black pepper, italian seasoning and salt. Add in ground beef and sausage, break up into small pieces and saute until fully cooked. About 15 minutes.
- Next, add tomato paste to the mixture. Cook for another 3-5 minutes. pour white wine into the tomato paste can and stir to get any leftover tomato paste out and pour into the pot. Repeat 2x with beef broth for a total of 18 oz of wine and beef broth.
- pour san marzano tomatoes into a bowl and crush by hand then add to the pot.
- Continue to simmer the sauce over low heat stirring occationally making sure that the sauce never boils. If the sauce starts to bubble simply remove from the heat and place the lid on top and wait 30 minutes. Then remove lid and place back on the burner over low heat and continue to stir.
- After about 3 hours the sauce wil have a rich bright color and a thickness smalar to a chili. Remove from the heat and stir in the heavy cream and parmesan cheese. Serve over Hearts of Palm Pasta or Spaghetti Squash.
Notes
Serving size 3/4 Cup
Nutrition
Serving: 6oz | Calories: 279kcal | Carbohydrates: 6g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 1278mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 659IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 3mg