January 20, 2016
This is a perfect recipe for a lazy Sunday when time is on your side. You start with a few ingredients and then you forget about it for a few hours, letting it simmer and develop the most amazing rich avors, until you’re left with a deliciously rich ragu. This recipe can be substituted with ground beef and pork sausage if that’s all you can nd.
1Heat the oil in a large Dutch oven or other large, heavy- bottomed pot over medium-high heat until shimmering. Add the carrots, celery, and onion, and cook until the vegetables have softened and the onion is translucent, about 5 minutes. Add the garlic, fennel seeds, and oregano, and cook until fragrant, 1 minute. Stir in the tomato paste and cook until darkened in color, 1 to 2 minutes.
2Stir in the sausage and meatball mix, stirring and breaking up with a spoon. Season with salt and pepper and a pinch of red pepper akes and continue to cook, stirring, until the meat has lost almost all its pink. Stir in the wine and cook until it is reduced by half, about 8 minutes. Add the tomatoes, Italian peppers, Worcestershire sauce, and bay leaves and bring everything to a boil over. Lower the heat to medium so that the sauce is just gently bubbling.
3Cook for 2 hours, or until the sauce is your desired thickness, stirring occasionally.
4Finish with a splash of balsamic vinegar and stir well to combine. Adjust the seasoning with salt and pepper.