One-Pot Chunky Italian Meat Sauce

Italians are renowned for being passionate about food, and whilst this one-pot chunky Italian Meat Sauce recipe takes a bit of time and effort to prepare, the end result is absolutely worth it!

Course Meat & Fish Recipes

Cuisine Italian

Prep Time 20

Cook Time 4 20

Total Time 40

Servings -10

Calories 671kcal

Author Michelle Ordever

Equipment

Dutch Oven, 6-Quart

Ingredients

3 Tbsp extra virgin olive oil
2 medium yellow onion finely chopped
3-4 cloves garlic peeled and finely minced
2 cups white mushrooms cleaned and roughly chopped
2 large stalks celery cleaned and finely chopped
1 large carrot peeled and finely chopped
2 cup dry red wine divided
1¼ lb 565g ground beef, 85% lean
1 lb 450g. bulk sweet pork sausage
1 lb 450g bulk spicy pork sausage
2 28-oz/790g cans tomato puree (passata)
1 28-oz/790g can petite-cut tomatoes, undrained (finely-chopped)
2 6-oz/170g cans tomato paste (purée)
1 Tbsp dried oregano
2 tsp dried thyme
2 tsp dried rosemary
2 Tbsp white sugar
3-4 ” 7.5-10cm Parmesan cheese rind
2 whole bay leaves
Sea salt and black pepper to taste

Instructions

In a large (6 quart (5.5L) or larger) heavy-based saucepan or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and mushrooms and cook for 4-5 minutes until the onion softens and the mushrooms start to release liquids.
Add celery, carrots and one-half cup wine and continue cooking, stirring occasionally, for 3-4 minutes.
Add crumbled beef and sausage to the Dutch oven and cook for 8-10 minutes or until no longer pink inside. Remove from heat and carefully drain excess fat from the pot.
Return to heat and add tomato puree, petite-cut tomatoes, tomato paste, and remaining red wine to Dutch oven, along with oregano, thyme, rosemary, and sugar. Stir to combine.
Add the bay leaves and Parmesan rind. Season with salt and black pepper, to taste, and stir to combine.
Cover and simmer on low heat for 3-4 hours, stirring occasionally. If the sauce is too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.
Remove from heat and discard the bay leaves and Parmesan rind. Taste and adjust seasonings, as desired.
Serve immediately with your favorite cooked pasta and some cheesy garlic bread.
Refrigerate or freeze unused portions for later use. Enjoy!

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