This post has affiliate links, which means that if you click on one of the links, I may receive monetary compensation at no additional cost to you. Disclosure Statement.
When we say we love pasta, we really mean we love the sauce. Pasta, the fresher the better, is one of the delivery mechanisms. This is a sauce version that my dad and grandpa would serve. I could eat this alone, by the spoonful, in my pajamas, all day.
This recipe will make sauce for days. Use a large stockpot!
- Olive Oil – 2 Tbs.
- Red Onion – 1/2, diced
- Red Wine, Merlot – 1/2 c.
- 93% lean Ground Sirloin – 7 oz.
- Ground Turkey – 8 oz.
- Ground Italian Sausage – 7 oz
- Garlic – 3 cloves
- Bone-in Short Ribs – 1.5 lbs or a little more
- 29 oz. Tomato Sauce – 3 cans (we use this Kirkland Signature Organic Tomato Sauce, 11.3 Pound)
- 28 oz. Plum Tomatoes – 1 can (we use this San Marzano, Whole Peeled Tomatoes, 28 oz)
- Water – 2 of the 29 oz. cans
- Chopped Basil – 2 c.
- Bay Leaves – 4
- Salt & Pepper – to taste
- In a large stockpot, heat olive oil and sauté onion on medium until transparent. About 10 to 15 minutes.
- Add 3 thru 7 in pot and make sure to combine the ground meats well. Continue cooking on medium heat for 5 minutes.
- Add ribs and brown on all sides over medium heat.
- Add 9 thru 13, stir, cover & bring to boil over medium heat.
- Once boiling, place heat at lowest setting while maintaining a slow boil. Stir occasionally & cook covered for 1 hour.
- Add salt & pepper to taste.
This is one of the sauces I use in my lasagna.