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1
Preheat oven to 300 degrees. Heat the oil in a heavy stock pot or Dutch oven. Saute the carrot, celery and onion until the onion is translucent.
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2
Add the garlic and the mushrooms to the pot and saute until mushrooms begin to darken and become tender and all liquid is absorbed.
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3
Add the bacon, sausage and sirloin to the pot and cook until the meat is lightly browned. Break up the sausage as it cooks.
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4
Add the tomato paste and stir to coat all the meat. Continue to cook until the tomato past is slightly browned.
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5
Add the beef stock, bay leaves and thyme bundle and cook over medium heat, stirring occasionally, until the sauce reduces and thickens slightly, about 30 minutes.
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6
Add the water, red wine, Marsala wine, tomato sauce and diced tomatoes. Stir to combine.
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7
Remove and discard the thyme bundle and bay leaves. Cover with a lid and braise in the 300 degree oven for 3 hours, checking liquid level after 2 1/2 hours.
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8
Remove from the oven. Add the milk and the sugar. Adjust seasoning by adding salt, if necessary. Serve with your favorite pasta.
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9
Tip: use a heavy whisk to break up the Italian sausage and vegetables after braising. This makes a very luscious, meaty, thick sauce.
