This Italian meat sauce with mushrooms is robust and hearty. Serve over your favorite pasta with Parmesan cheese if desired.
Ingredients
- lean ground beef: 2 pound
- ground pork: 1 pound
- olive oil: 2 Tbsp
- onions: 2 piece (chopped)
- clove garlic: 1 piece (crushed)
- red wine: 3 cups (divided)
- mushrooms: 2 pound (sliced, fresh)
- fresh oregano: 4 Tbsp (chopped)
- rosemary: 0.25 tsp (dried)
- fresh thyme: 0.25 tsp (chopped)
- tomato sauce: 3 cans (29 ounce cans)
- tomato paste: 1 can (6 ounce can)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium heat. Cook beef and pork in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Remove from the heat and set aside.
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Warm olive oil in another large skillet over medium heat. Sauté onions and garlic in hot oil until onions are tender, about 5 minutes. Pour in 1/2 cup wine; mix well.
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Add mushrooms, oregano, rosemary, and thyme to onion mixture. Pour in another 1/2 cup wine; cook and stir until mushrooms are tender, about 5 minutes.
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Add browned meat, tomato sauce, and tomato paste to mushroom mixture. Reduce the heat and simmer for 1 hour.
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Pour in remaining 2 cups wine. Continue simmering for 2 to 3 hours, stirring occasionally; serve.
