2 T olive oil
1 onion, chopped
1 lb mushrooms, cleaned, and sliced into 1/4 inch chunks
1 1/2 oz prosciutto
1/2 lb ground Italian sausage, mild or hot (remove from casing if you use links)
1 1/2 lb beef chuck roast, cut into chunks
1 (29 oz) can Italian tomatoes (squish by hand), include juices
1 (29 oz) can tomato puree
6 cloves garlic, minced
1 t garlic powder
1/4 cup fresh basil, rinsed and torn
1 t dried basil
1 t dried parsley (or 1 T fresh)
1 t dried oregano
1 bay leaf
1/2 cup red wine
Salt or more garlic to taste
The Spoon Mage™ Notes:
The seasoning amounts indicated are the minimum (I admit to using quite a bit more garlic). The use of both fresh garlic cloves and dried garlic as well as dried and fresh basil lets each contribute a unique element to the pot. The dried and fresh flavors work in perfect harmony for this sauce. How much seasoning depends upon the type of tomatoes you use. Fresh, Hunts, San Marzano, they all have different flavors. Taste as you go.
Heat the oil until it shimmers in a large sauce pan set over medium heat. Add the onion and mushrooms and a pinch of salt. Sauté until the onions and mushrooms are well browned.
Add all three meats, reduce heat to medium low and stir until the meat is browned and well cooked. If there is an excess of fat from the sausage, remove it. Anything under 1/4 cup of liquid in the pan is just fine.
Add the tomatoes, puree, all seasonings, and red wine. Cook slowly for 2-3 hours over low heat with a lid placed so as to vent the steam. Stir frequently. Taste after 2 hours and adjust seasonings to suit your taste.
Serve over a hearty pasta such as penne, or over gnocchi.