Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/4 pound thick-sliced bacon strips, diced (do not pre-cook the bacon first)
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 small carrots, chopped
- 8 garlic cloves, minced (yes 8 cloves!)
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/4 cup tomato paste
- 2 bay leaves
- 1 teaspoon crushed chili flakes, or to taste
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy (33-35%) whipping cream
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Seasoned salt and ground pepper, to taste
How to Make
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Step 1: In a Dutch oven cook the beef with pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink and meat is browned; drain (about 15 minutes). Add in garlic; cook 2 minutes.
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Step 2: Add wine; simmer uncovered for 4-5 minutes or until liquid is reduced by half.
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Step 3: Stir in the tomatoes, tomato sauce, tomato paste, bay leaves and next 5 seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 to 2 hours or until thickened, stirring frequently and seasoning with seasoned salt and pepper during cooking (add in water if the mixture gets to thick).
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Step 4: At the end of cooking time, remove the bay leaves. Add the cream and butter cook stirring 15 minutes longer. Sir in Parmesan cheese. I recommend cooling and refigerating for 1-3 days to blend flavors.
We hope you enjoy this recipe!
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