Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8 (serving size: about 1 cup sauce and 1/2 cup pasta)

We like a short pasta shape best for this chunky sauce. Although the sauce freezes well, we advise cooking the pasta just before serving--it doesn't hold up well in the freezer.

How to Make It

Step 1

Heat a large Dutch oven over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef and pork; cook 6 minutes or until browned, stirring to crumble. Remove beef mixture from pan. Reduce heat to medium-low. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add carrot and celery; cook 5 minutes. Add 1 can tomatoes, wine, oregano, salt, pepper, and bay leaf; bring to a boil. Drain remaining 1 can tomatoes; add to pan. Cover, reduce heat, and simmer 40 minutes, stirring occasionally. Return beef and pork to pan; simmer 10 minutes. Remove bay leaf, and discard. Stir in chopped parsley and 2 tablespoons basil, or follow freezing instructions.

Step 2

Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sauce; toss to coat. Divide pasta among 8 bowls; top evenly with remaining 2 tablespoons basil and Parmesan cheese.

Step 3

How-To FREEZE: Cool sauce completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months. THAW: Microwave bag at MEDIUM (50% power) for 4 minutes or until bag is pliable. REHEAT: Pour sauce into a large Dutch oven over medium heat; cook 10 minutes or until thoroughly heated. Stir in parsley and basil.

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