Mmmm, this has to be one of my favorite sauce of all time. It just has such a great richness from the cream and red wine. It's great over traditional pasta, and I'm sure it would be equally as tasty on top of polenta!

2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
2 stalks of celery, small dice
5 cloves garlic, chopped
1 lb ground beef
1 lb hot ground pork
1 1/2 tablespoons parsley{dried}
1/2 tablespoon basil {dried}
1/2 tablespoon oregano {dried}
1/2 tablespoon rosemary {dried}
1/2 cup red wine
1/2 cup cream
1/4 cup parmesan cheese
1 cup beef stock
1 28 oz can petite chopped tomatoes
1 28 oz can crushed tomatoes

  • In a pan over medium heat add the butter, olive oil, onions and celery and saute until softened. Add the garlic and cook for a cook for another 2 minutes.
  • Add the meat and brown. Once cooked, drain the fat off and add in the herbs, cream and wine, and let it evaporate slightly. Add in the parmesan and stir well.
  • Add in all of the beef stock and tomatoes and stir until combined and simmer for at least 2 hours on low heat.
  • Once finished, serve over thin spaghetti and sprinkle with parmesan cheese.




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