Country: Italy Region / Locale: Apulia Servings: Serves 6

Ingredients

• olive oil – 3 tbsp / 44 ml
• onion, finely chopped – 1 large / 250 g
• garlic cloves, minced – 3 cloves / 9 g
• ground beef – 500 g / 1 lb
• ground pork – 500 g / 1 lb
• canned whole tomatoes – 800 g / 28 oz
• tomato paste – 2 tbsp / 30 g
• red wine – 1 cup / 240 ml
• bay leaves – 2 leaves
• oregano – 1 tsp / 1 g
• basil, chopped – 1/4 cup / 10 g
• parsley, chopped – 1/4 cup / 10 g
• salt – to taste
• black pepper – to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onions until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1 minute until fragrant.
3. Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking up the meat with a spoon.
4. Stir in the canned tomatoes and tomato paste, breaking the tomatoes with the spoon.
5. Pour in the red wine and add bay leaves, oregano, basil, and parsley. Stir to combine.
6. Reduce the heat to low, cover, and let the sauce simmer for 2 to 3 hours. Stir occasionally and add water if the sauce becomes too thick.
7. Season with salt and black pepper to taste before serving.

Substitutions

• ground beef -> ground turkey
• red wine -> beef broth
• canned whole tomatoes -> fresh chopped tomatoes

Enhancements in the Next Evolution

• Add a pinch of crushed red pepper for extra heat.
• Use fresh tomatoes in place of canned for a lighter sauce.
• Incorporate a splash of balsamic vinegar for added depth.
• Consider adding a mirepoix (carrot, celery, onion) for added flavor complexity.