Ingredients:

  • 1 large yellow onion, finely minced
  • 2 medium carrots, peeled and grated
  • 2 stalks celery, finely minced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp extra virgin olive oil
  • 1.5 lbs ground beef (90% lean)
  • 0.5 cup dry red wine
  • 3 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 15 oz tomato purée
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 bay leaves

Instructions:

  1. Set a large heavy-bottomed Dutch oven over medium heat with the olive oil. Add the minced onion, carrots, and celery.
  2. Sauté for 8–10 minutes until the vegetables are soft and the onions are translucent to release natural sugars.
  3. Stir in the 4 minced garlic cloves and 3 tbsp tomato paste. Cook for 2-3 minutes until it darkens to a rust color.
  4. Deglaze the pan with 0.5 cup dry red wine, scraping up the browned bits (fond) from the bottom.
  5. Add crushed tomatoes, tomato purée, oregano, basil, red pepper flakes, salt, black pepper, and bay leaves.
  6. Reduce heat to low and simmer, partially covered, for 1 hours 15 minutes until thick and emulsified.
  7. Remove the bay leaves. Taste the sauce and adjust the salt if needed. If it feels too thick, splash in a little pasta water. If it’s too thin, simmer uncovered for another 10 mins until it reaches a velvety, heavy drop consistency.