Sort ingredients
sckemp
QR Code
Listen
PdfIn a dutch oven, give a generous pour of extra virgin olive oil and bring to a simmer over medium heat.
Add 1 large chopped onion and stir until soft and translucent.
Add 6 cloves of crushed garlic and sauté for an additional minute until fragrant.
Next, set aside your onion and garlic and cook your beef and sausage in batches until it is brown and crumbly.
Drain off most of the fat and add the garlic and onion back into the pot. Then, add a few tablespoons of tomato paste.
Add (4) 28oz cans of San Marzano tomatoes (lightly crushed) to the pot. Stir to combine.
For moisture, fill one of your tomato cans with water and add to the pot.
Add 1 parmesan cheese rind as well as 1 whole stem of basil to the pot. Cover the pot and bring to a simmer.
Once the sauce is bubbling, stir and partially cover the pot and reduce the heat to about as low as your stove will go. Simmer for 1 ½ hours, keep the sauce bubbling, and stir occasionally.
Once the sauce is melded, scrape down the sides of the pot to add more flavor.
Add some chopped basil to the pot and season to taste with kosher salt and freshly ground black pepper. Cover and set aside the sauce for later.