Ingredients
| 1/2 | lb extra-lean (at least 90%) ground beef | | 1/2 | lb mild Italian sausage | | 1 | large onion, chopped (1 cup) | | 1 | medium carrot, finely chopped (1/2 cup) | | 1 | medium stalk celery, finely chopped (1/2 cup) | | 4 | cloves garlic, finely chopped | | 1 | can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained | | 1 | can (15 oz) Muir Glen® organic tomato sauce | | 1/2 | cup dry red wine | | 1/4 | cup chopped fresh Italian flat-leaf parsley | | 2 | teaspoons dried basil leaves, crushed | | 2 | teaspoons dried oregano leaves, crushed | | 1/2 | teaspoon coarse salt (kosher or sea salt) | | 1/4 | teaspoon pepper |
Preparation Directions
| 1. | In 4-quart saucepan, cook beef, sausage, onion, carrot, celery and garlic over medium heat, stirring frequently, until meat is brown; drain.
| | 2. | Stir in tomatoes, breaking up with spoon. Stir in remaining ingredients. Heat to boiling. Reduce heat; simmer uncovered about 30 minutes or until slightly thickened. | | 3. | Serve over cooked pasta as desired. | | No change. |
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| Always cook pasta uncovered at a fast and continuous boil with plenty of water. This ensures that the pasta will be cooked evenly and won't stick together.
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