1cupdry red wine(or apple, pomegranate, or white grape juice)
1candiced tomatoes(14 ounces)
1cancrushed tomatoes(28 ounces)
1/2cuphalf-and-half or whole milk
1/3cupfinely grated parmesan
Additional salt and pepperto taste
2poundsof your favorite pastacooked, for serving
Instructions
In a large Dutch oven over medium-high heat, melt the butter and add the onion, carrot, and celery. Cook until the vegetables are very tender, stirring often, about 10 minutes.
Add the garlic, ground beef, and ground pork and stir until the meat is cooked through and no longer pink, breaking it up in pieces as you stir.
Add the salt, black pepper, dried basil, dried parsley, and dried oregano, and stir to combine.
Add the tomato paste and stir to combine.
Add red wine or juice and stir, scraping up any bits that might be stuck to the bottom of the pan.
Add the diced tomatoes, crushed tomatoes, and half-and-half. Stir to combine.
Cover with a lid and simmer for 20 minutes, stirring occasionally.
Remove the lid and stir in the parmesan, and adjust salt and pepper to taste.
Serve over your favorite pasta.
Notes
I like to chop the onion, carrot, and celery very small so that they disappear when cooked.
This recipes makes a bunch! Feel free to freeze half the batch.