Recipe Index

Ingredients

• 1 lb ground beef (You can also use ground turkey or ground pork )
• 1 lb italian sausage (I like to use sweet & spicy )
• 1 cup carrots (diced)
• 1 cup celery (diced )
• 1 large yellow or white onion (diced )
• 2 tbsps tomato paste
• 2 tbsps butter
• 28 ounced crushed tomatoes
• 8 ounces tomato sauce
• 8 oz milk (I use oat for this recipe but you can use whole milk )
• 4 oz parmesan cheese
• 4 oz red wine (cabarnet merlot )
• 1 lb pasta (Thick cut high quality spaghetti noodles are the best, but you can use tagatelle, fusilli, angel hair!)
• 1/8 cup sugar
• 2 tsp garlic powder
• 2 tsps red pepper flakes
• 2 tsps dried herbs (italian seasoning or herbs de provence )
• 2 tsps onion powder
• 2 tsps salt
• 1 tsp black pepper

Method

1. Brown the ground beef and Italian sausage in a large hot pot, then remove the meat and set it aside.
2. In the same pot, cook the onion, celery and carrots for 3 to 4 minutes, until starting to soften. Stir in the tomato paste and butter and mix through.
3. Pour in the crushed tomatoes, tomato sauce, milk and red wine, and stir in the Parmesan, sugar, garlic powder, red pepper flakes, dried herbs, onion powder, salt and black pepper. Stir over medium heat for 2 to 3 minutes.
4. Return the meat to the pot and simmer on low heat for 35 to 45 minutes.
5. Serve the sauce spooned over cooked spaghetti, with the pasta cooked until just tender.

Prep: 15 min · Cook: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data