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1
In a large, heavy Dutch oven or stock pot, heat olive oil over medium/high heat.
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2
Add the ground veal, being careful not to crowd the pot.
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3
Cook over medium/high heat until browned and remove with a slotted spoon to a large bowl.
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4
Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.
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5
Remove with slotted spoon and add to the bowl with the veal.
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6
Drain all but 2 tablespoons of fat and repeat with the pork.
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7
Drain all the fat and brown the sausage.
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8
Remove the sausage with the spoon and add to the meat mixture.
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9
Do not drain the fat.
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10
Add the diced onions and carrots to the pot and cook until the onions are translucent and softened, stirring occasionally.
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11
Add the garlic and oregano, continue to cook for about 1-2 minutes.
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12
Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
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13
Add the meat mixture to the onions and stir to combine.
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14
Add all cans of tomatoes and stir thoroughly.
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15
Stir in the parsley, basil, sugar, salt and pepper.
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16
Turn the heat down to low and simmer for approximately 2-3 hours, stirring occasionally.
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17
Before serving, taste the sauce for seasoningsince this is a large recipe, you may need to adjust the sugar, salt and pepper to suit your taste.
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18
Mangia!
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19
Mangia!
