B
Meaty Marinara Sauce
1 large onion
2 stalks celery
3 carrots
6 cloves garlic (minced)
Salt & pepper
Red wine (not cooking wine!)
1 lb each of ground beef, ground pork, ground veil
3 32 oz cans of crushed tomatoes
1 can tomato paste
Leaves from 4 sprigs of fresh basil cut thin
3 bay leaves
Extra virgin olive oil
Combine onion, celery, and carrots in a food processor and chop very fine. In a large soup pot coat the bottom with extra virgin olive oil over medium heat. Sauté the veggie mixture with some salt and pepper for about 10-15 minutes until you can no longer smell the onion. Add the garlic and ground meats and brown on high heat. Reduce the mixture until no liquid is present. Cover the mixture with red wine (almost half a bottle). Reduce down again over medium heat until no liquid is present. Add the crushed tomatoes and tomato paste. Add the bay leaves and chopped basil. Stir, cover, and simmer for at least 2 hours, stirring occasionally. Salt to taste towards the end.
If you would like a creamier sauce, integrate some chevre into the sauce during the last 5 minutes of cooking. This sauce tastes better the next day
