Red Meat Sauce


  • 1 tablespoon olive oil
  • 1 yellow onion (peeled and diced)
  • 10 cloves garlic (finely minced)
  • 1 red bell pepper (seeded and diced)
  • ½ cup cabernet sauvignon
  • 1 pound loose Italian sausage
  • 1 pound ground beef
  • 2 (28 ounce) cans crushed tomatoes (squeezed with hands)
  • 2 (28 ounce) cans whole peeled tomatoes (squeezed with hands)
  • 2 tablespoons dry basil
  • 1 tablespoon dry oregano
  • Salt and pepper to taste


In a large pot over medium heat add in the olive oil and caramelize the onions until golden brown, about 20-25 minutes.

Next, add in the garlic and peppers and saute for 6-8 minutes. Deglaze with wine and cook until it’s almost gone.

Add in the sausage and beef and cook until there is no more pink in them.

Add in the tomatoes and herbs and stew over low heat for 1 hour.

Season with salt and pepper and serve over cooked pasta.

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