Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion (diced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 8 ounces Portobello mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 1 pound ground beef ((chuck))
  • 1 pound Italian Sausage (ground, casing removed)
  • 6 ounces tomato paste
  • 28 ounces canned diced tomatoes
  • 15 ounces tomato sauce
  • 2 bay leaves
  • Kosher salt and freshly cracked black pepper (to taste)

Instruction

  • Heat olive oil over medium heat. Add garlic, oregano, and basil. Allow garlic and herbs to permeate the oil, but do not allow them to burn.
  • Stir in the onions and mushrooms. Add a pinch of salt; sauté, until onions are translucent and mushrooms are tender; about 5 minutes.
  • Add the ground beef. Cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 to minutes. DRAIN excess oil if necessary.
  • Next, add tomato paste and brown paste. Do not skip this step! Once the paste has browned, add tomatoes and juice. Stir making sure to scrape up all the wonderful browned bits off the bottom of the pan/pot.
  • Bring the sauce up to a simmer and add in bay leaves. Season with salt and pepper to taste. Cover and allow to simmer no less than 45 minutes (the longer you simmer, the better it will be).
  • Before serving, remove bay leaves!!