1 lb ground veal
1 1/2 lbs ground round
1 1/2 lbs ground Italian sausage
1 lb pancetta, finely diced
dash of extra virgin olive oil
2 cups carrot, pureed
2 cups yellow onion, pureed
2 cups celery, pureed
2 cups white wine
2 28 oz cans of crushed tomatoes
2 28 oz cans of petite diced tomatoes
2 tablespoons dry oregano
2 tablespoons dry parsley
sea salt , cracked pepper
2 tablespoons crushed red pepper
4 tablespoons sugar
sea salt, fresh cracked pepper
several sprigs of fresh rosemary and thyme
For the end:
Season meat with a dash of garlic salt. In a large frying pan brown meat, drain about half the pan juices and discard. Set meat and remaining juices aside.
Heat a little olive oil in a large stock pot on medium high heat. Saute pureed veggies for about 5 minutes, add wine and cook about 4 more minutes. Next add tomatoes, spices, sugar, salt and pepper. Stirring occasionally, allow to come to a boil, uncovered, although you may want to place a colander as a splash guard just in case hot tomato tries to jump out at you! Once boiling, stir in browned meat, reduce the heat to simmer and cover. Allow to simmer at least 30 minutes or up to 4 hours for richer flavor, stirring about every half hour. Just before enjoying, stir chopped fresh basil and parsley and taste test to see if you need a little more salt.
Serve with your favorite pasta or make a hearty lasagna. The sauce freezes well.