Description
A great husband-pleasing sauce that freezes well! I usually like to double the recipe!
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Directions
Heat a large Dutch oven over medium het and add 1 T. oil to pan; swirl to coat. Add beef and pork; cook for 6 minutes or until browned, stirring to crumble. Remove beef mixture from pan. reduce heat to medium-low and add remaining 1 T. oil to pan. Add onion and garlic, sauce for 2 minutes. Add carrot and celery and cook for 5 minutes. Add 1 can tomatoes, wine, oregano, salt, pepper and bay leaf; bring to a boil. Drain remaining can of tomatoes; add to pan. Cover, reduce heat and simmer for 40 minutes, stirring occasionally. Return beef and pork to pan; simmer for 10 minutes. Remove bay leaf and discard. Stir in the chopped parsley and 2 T. basil.
Cook pasta according to package instructions; drain. Add pasta to sauce; toss to coat. Top evenly with remaining 2 T. basil and Parmesan cheese. Serves 8.
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Ingredients
 2 T. olive oil
8 oz. lean ground sirloin
8 oz. lean ground pork
2 cups chopped onion
1 T. minced garlic
1 cup finely chopped carrot
1 cup finely chopped celery
2 (28 oz.) cans unsalted diced tomatoes, divided
1/3 cup dry red wine
1 T. dried oregano
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 bay leaf
1/3 cup chopped fresh parsley
1/4 cup finely chopped fresh basil
1 pound uncooked whole-grain ziti pasta
Freshly grated Parmesan cheese
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