Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Forget the jar. Freeze this rich, meaty, pasta sauce for instant comfort on cold nights.
- 2 Tablespoons Olive Oil (Divided)
- 8 Ounces Lean Ground Sirloin
- 8 Ounces Lean Ground Pork
- 2 Cups Chopped Onions
- 2 Tablespoons Minced Garlic
- 1 Cup Finely Chopped Carrots
- 1 Cup Finely Chopped Celery
- 56 Ounces Diced Tomatoes (Divided)
- 1/3 Cup Red Wine
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Bay Leaf
- 1/3 Cup Chopped Fresh Parsley
- 1/4 Cup Finely Chopped Fresh Basil (Divided)
- 1 Pound Uncooked Ziti Pasta
- 2 Ounces Parmesan Cheese (Shaved)
- Add 1 tablespoon olive oil to large-size Dutch oven over a medium heat. Swirl oil to coat. Add beef and pork. Cook 6 minutes until browned. Stir to crumble. Remove meat mixture from pan and transfer to plate.
- Reduce heat to medium-low. Add remaining olive oil and swirl to coat. Add onions and garlic. Sauté 2 minutes. Add carrots and celery. Cook 5 minutes. Add half of the tomatoes, red wine, oregano, kosher salt, pepper, and bay leaf. Bring to a boil. Add remaining tomatoes. Cover, reduce heat and simmer 40 minutes. Stir occasionally.
- Return beef and pork to pan. Simmer 10 minutes. Remove bay leaf and throw away. Stir in chopped parsley and 2 tablespoons basil.
- Cook pasta according to package directions.
- Drain and add pasta to sauce and toss to coat. Divide pasta among 8 bowls. Top evenly with remaining 2 tablespoons basil and Parmesan cheese.
- Serves 8
- Prep Time: 20 Minutes Cook Time: 65 Minutes Total Time: 85 Minutes
- Note: I like to use a short pasta shape for this chunky sauce. Although the sauce freezes well, I advise cooking the pasta just before serving because it doesn’t hold up well in the freezer.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved