Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil (divided; plus more as needed)
  • 16 ounces mushrooms (stemmed and sliced; see notes)
  • 1 1/2 lbs. lean ground beef ((I used 85 percent lean, organic, grass-fed))
  • 1 large onion (peeled, and chopped)
  • 4 cloves garlic (minced)
  • 1 cup dry red wine ((I used pinot noir))
  • 16 ounces baby bella mushrooms (stems removed and sliced)
  • 28 ounces crushed tomatoes (or sub with tomato sauce or tomato purée; use San Marzano for best quality)
  • 28 ounces tomato purée (or sub with tomato sauce or crushed tomatoes; use San Marzano for best quality)
  • 4 tablespoons tomato paste
  • 1 tablespoon dried basil (or sub with twice the amount of fresh chopped basil)
  • 2 teaspoons dried oregano (or sub with twice the amount of fresh chopped oregano)
  • 1 bay leaf
  • salt and pepper (to taste)

Instruction

  • 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 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.
  • 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!