Instructions:
Brown the Meat:
Heat a large pot or Dutch oven over medium heat and add a generous swirl of olive oil.
Add the ground beef and pork, breaking it up with a spoon. Cook until browned, about 8–10 minutes. Drain excess fat if needed.
Sauté Aromatics:
Add the chopped red onion and minced garlic to the meat. Cook for 3–4 minutes, stirring frequently, until softened and fragrant.
Add Tomato Base:
Stir in the tomato sauce, tomato paste, and crushed tomatoes until well combined.
Incorporate Liquids & Seasonings:
Pour in the chicken broth and red wine, stirring to blend.
Add the parsley, oregano, basil, marjoram, nutmeg, and brown sugar. Mix well.
Simmer:
Bring the sauce to a gentle boil, then reduce heat to low.
Cover and simmer for at least 2 hours, stirring occasionally (3+ hours for deeper flavor). If the sauce thickens too much, add a splash of water or broth.
Adjust & Serve:
Taste and adjust seasoning if needed (salt/pepper). For a smoother texture, blend lightly with an immersion blender (optional).
Serve over pasta, in lasagna, or with crusty bread.
Notes:
For extra richness, stir in a splash of cream or a pat of butter at the end.
Freezes beautifully for up to 3 months.
Enjoy your rich, hearty Italian meat sauce! 🍝
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