Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1 (6 ounce) can tomato paste (170 g)
  • 1 cup dry red wine (240 ml) (such as Chianti or Merlot)
  • 1 cup beef broth (240 ml)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound Italian sausage, sweet or hot (450 g)
  • 1 pound beef short ribs (450 g)
  • 1 pound pork shoulder, cut into 2-inch cubes (450 g)
  • Meatballs (pre-made or homemade)

Instructions:

  1. Sear the Meat (if using): Brown the sausage, short ribs, or pork shoulder in the Dutch oven over medium-high heat. Remove the meat and set aside. Don't overcrowd the pot; work in batches if necessary.
  2. Sauté the Vegetables: Add olive oil to the pot and sauté the onion, garlic, carrots, and celery until softened, about 8-10 minutes. Season with salt and pepper.
  3. Build the Sauce: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This toasts the paste and deepens the flavour.
  4. Deglaze: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
  5. Combine and Simmer: Add the crushed tomatoes, tomato sauce, beef broth, oregano, basil, red pepper flakes (if using), and bay leaf. Return the seared meat to the pot.
  6. Simmer Low and Slow: Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or up to 4, stirring occasionally. The longer it simmers, the richer the flavour.
  7. Final Touches: Remove the bay leaf. Taste and adjust seasonings as needed. If using, add the meatballs during the last 30 minutes of cooking.
  8. Shred and Serve: If using larger cuts of meat, shred them with a fork before serving. Serve over your favourite pasta.