Making this sauce in vast quantities (this recipe nearly fills my dutch oven) means that it’s fall or winter. I’ve even successfully finagled my way out of shoveling the driveway by offering to make a batch. Then I gloat at all the portions I stack in the freezer. Makes getting home from work on a cold day all the nicer.
6 oz pancetta or bacon, sliced thinly
3 tbsp of olive oil
1 large onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, minced
2 stalks of celery, finely chopped
1 cup of mushrooms, finely chopped
2 lbs ground beef
2 cans tomato sauce (680 ml)
2 cans plum tomatoes, drained (796 ml)
splash of red wine
2 bay leaves
3 tbsp of dried oregano
salt (to taste)
pepper (to taste)
Let the pancetta fry with the olive oil in a large pot over medium-high heat. Add the finely chopped vegetables and saute. When all is golden, add the ground beef, stirring as you go, until some of the pinkness is gone. Add the tomato sauce, drained tomatoes, bay leaves, oregano, splash of red wine, continuing to stir. Let simmer, partially covered, for about 30 minutes. Season with salt and pepper.
Never use wine you wouldn’t drink!
This sauce freezes very well.
If you get tired of having this over pasta, or it’s SuperBowl Sunday, add kidney beans and chili seasonings and you’ve got chili con carne!