Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb (450g) ground beef (mince)
  • 1/2 lb (225g) ground pork (mince)
  • 4 oz (115g) smoked bacon, finely diced
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry red wine
  • 1 (28 oz) can crushed tomatoes (800g)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 1/4 cup (60ml) tomato paste
  • 2 bay leaves
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp granulated sugar
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) chopped fresh parsley
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add beef and pork mince and cook, breaking it up with a wooden spoon, until browned. Drain off any excess fat.
  2. Add the diced bacon to the pot and cook until crispy.
  3. Add the diced onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly for a couple of minutes.
  5. Stir in the crushed tomatoes, diced tomatoes, tomato paste, bay leaves, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper to taste.
  6. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the richer the flavour.
  7. Remove the bay leaves. Taste and adjust seasonings as needed. Stir in the fresh parsley just before serving. Serve hot over your favourite pasta, topped with grated Parmesan cheese. This is a hearty meat sauce recipe.