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1
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste.
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2
Set a large pan over medium heat and coat pan with oil.
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3
Heat the oil.
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4
Add the pureed veggies and season generously with salt.
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5
Bring the pan to a medium-high heat and cook until all the water has evaporated and the vegetables become nice and brown.
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6
Stir frequently and cook for about 15 to 20 minutes.
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7
Be patient, this is where the big flavors develop.
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8
Add the ground beef and pork and season again generously with salt.
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9
Continue to cook until the meat is browned.
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10
Brown food tastes good.
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11
Dont rush this step.
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12
This will take another 15 to 20 minutes.
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13
Add the crushed tomatoes and cook for about 4 to 5 minutes.
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14
Add the red wine.
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15
Cook until the wine has reduced by half, another 4 to 5 minutes.
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16
Fill half of the tomato can with water and add water to the pot.
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17
Toss in the bay leaves and the bundle of thyme and stir to combine everything.
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18
Bring to a boil and reduce to a simmer, stirring occasionally.
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19
As the water evaporates you will gradually need to add more waterabout 2 to 3 cups at a time.
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20
Dont be shy about adding water during the cooking process, you can always cook it out.
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21
This is a game of reduce and add more water.
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22
This is where big rich flavors develop.
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23
If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce.
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24
Stir and TASTE frequently.
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25
Season with salt, if needed (you probably will).
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26
Simmer for 3 1/2 to 4 hours.
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27
Serve over your favorite cooked pasta.
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28
Top with grated Parmigiano.
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29
* Adatapted from Ann Burell and Food Network.
