TabyanInn

This recipe is another one of our classics at the TabyanInn. It took a while to perfect it, but our guests love it! So here is our world famous Italian meat sauce, from us to you—just don't tell!

Ingredients

• ¼ cup olive oil
• 1 cup white onion, finely chopped
• ¼ carrot, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt & pepper
• 1 lb. ground beef
• 1 lb. ground Italian sausage
• 2 tablespoons oregano
• 2 teaspoons basil
• 6 oz. can tomato paste
• ½ cup dry red wine
• 28 oz. can crushed tomatoes
• 15 oz. can tomato sauce
• 1 tablespoon sugar
• 3 cups beef broth
• ½ cups Parmesan cheese, grated
• 8 oz. mushrooms, sliced
• ½ cup fresh parsley, diced

How To Make

Heat olive oil in a Dutch oven or stainless steel stock pot over medium heat until just hot. Add onion and carrots. Add salt & pepper and sauté until softened, about 5 min.

Add garlic and cook 2 more min. Do not burn the garlic.

Add beef and Italian sausage. Slowly brown and mash into small chunks. Drain excess fat and water.

Add oregano and basil. Mix well.

Stir in tomato paste and red wine, mixing until well blended.

Add tomatoes, tomato sauce, broth and sugar. Mix well and slowly bring to a simmer.

Simmer uncovered on low heat for 1 ½ hours, stirring occasionally.

Stir in grated Parmesan cheese and simmer another hour.

Add sliced mushrooms and parsley. Simmer another 30 min. Add additional beef broth to maintain consistency.

Serve over your favorite pasta.

Prep time: 30 min. Cook time: 3 hours 15 min. Serves: 8.

Notes

Source: Marc Tabyanan.