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lizzymckinnon
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PdfSaute the beef and italian sausage until very browned, remove from the pan
Saute the celery, carrots, and onions until soft
Deglaze pan with 1 cup white wine. Cook until alcohol smell evaporates
Add in tomatoes, crush them in the pot if using whole peeled. At this point you can optionally blend all of the vegetables and tomatoes for a smoother sauce
Add back in the cooked meat, the bouillon, bay leave and ~1 tbsp salt
Cook on low, stirring regularly, or cook in oven at 275F. Should cook for at least two hours, but can stay in the oven for six or more hours. Sauce will become dark and rich.