2tablespoonsextra virgin olive oildivided; plus more as needed
16ouncesbaby bella mushroomsstemmed and sliced; see notes
1 1/2lbs.lean ground beef(I used 85 percent lean, organic, grass-fed)
1largeonionpeeled, and chopped
4clovesgarlicminced
1cupdry red wine(I used pinot noir)
28ouncescrushed tomatoessub with tomato sauce or tomato purée; use San Marzano for best quality
28ouncestomato puréesub with tomato sauce or crushed tomatoes; use San Marzano for best quality
4tablespoonstomato paste
1tablespoondried basilor sub with twice the amount of fresh chopped basil
2teaspoonsdried oreganoor sub with twice the amount of fresh chopped oregano
1bay leaf
salt and pepperto taste
Instructions
Heat 1 tablespoon of olive oil over medium heat in a large Dutch oven. Add the mushrooms and cook for 5-7 minutes until browned and the liquid has evaporated. Remove from heat and set aside.
Add the remaining tablespoon of oil to the pan, then add the ground beef. Break up into small pieces and continue to cook for 2-3 minutes until the meat has browned slightly. Add the onions and garlic, and cook for 5-6 minutes more until the beef is cooked through and the onions have softened. Drain the grease as needed.
Add the red wine and cook for 3-5 minutes or until reduced by half. Add the mushrooms back to the pan along with the crushed tomatoes, tomato purée, tomato paste, bay leaf, basil and oregano, and stir well to combine. Bring to a boil, then reduce the heat to low. Simmer for 1-2 hours with lid slightly ajar, stirring often, until the sauce is thick and rich.
1 cup dry red wine, 28 ounces crushed tomatoes, 28 ounces tomato purée, 4 tablespoons tomato paste, 1 tablespoon dried basil, 2 teaspoons dried oregano, 1 bay leaf
Remove from heat and discard the bay leaf. Season with salt and pepper, to taste and add 1-2 more tablespoons of olive oil if desired. Serve and enjoy!
salt and pepper
Notes
Pro tip: The longer the sauce simmers, the thicker and richer it gets. I like to get a batch going when I have time and let it simmer on the stove top for a good hour or two.
If you're not a fan of mushrooms, substitute with another 1/2 lb. of ground beef or diced carrot or celery.
This makes a large batch of sauce. I like to use half and freeze the other for busy week nights.
For a richer sauce, stir in 1-2 tablespoons more of olive oil.
Sauce is easily customized with your favorite ground meat and fresh herbs.