Ingredients
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons olive oil
1 cup diced onion
2 1/2 cups finely chopped baby bella brown mushrooms
4 tablespoons tomato paste (divided use)
1/2 cup fruity red wine
1/4 cup whole milk
2 teaspoons brown sugar
1/2 pound ground chuck
1/4 pound ground veal
1/4 pound ground pork
Salt and freshly ground black pepper, to taste
Red-pepper flakes, to taste
4 tablespoons chopped fresh oregano (divided use)
3 garlic cloves, minced or pressed
1/4 cup chopped Italian parsley
2 tablespoons fruity, extra-virgin olive oil
1 pound pasta of choice, cooked according to package directions
Grated Parmesan cheese
Preparation
Drain crushed and diced tomatoes, reserving liquid.
In a large braising pan, heat regular olive oil over medium-high heat. When it’s hot, add onion and sauté until caramelized, stirring to prevent burning. Reduce heat to medium and add 2 tablespoons tomato paste, stirring constantly.
When tomato paste caramelizes, increase heat to high and add wine to deglaze. With a wooden spoon, remove brown bits from bottom of pan.
When the wine evaporates, add crushed and diced tomatoes; stir constantly to prevent splattering. Cook for 10 minutes, then add milk and sugar. Reduce sauce to a stewlike consistency, another 8 minutes.
Add beef, veal and pork, breaking chunks with a fork to prevent clumping. Season with red-pepper flakes, salt and black pepper.
After 20 minutes, stir in 3 tablespoons oregano, garlic and remaining tomato paste and season to taste with salt and black pepper. After 5 minutes, add parsley and season with salt and black pepper to taste. After 5 minutes more, drizzle in extra-virgin olive oil and remaining oregano. Cook for another 2 to 3 minutes. Serve hot with pasta and Parmesan.
