Sausage and Beef Ragu

There's nothing like a delicious hearty sauce to top your pasta. So easy to make, you'll never buy sauce in a jar again! This recipe calls for a pound each of Italian Sausage and Lean Ground Beef (93%lean to 7% fat) but you can use all sausage or all beef. You choose. Simple to make and it cooks largely unattended in your oven. Give this sauce a try. You won't be sorry.

Sausage and Beef Ragu

3/4 c finely diced onion

4 cloves garlic minced or 2 tsp Epicure Minced Garlic

2 tbsp olive or avocado oil

1 lb Italian Sausage, sweet or hot, removed from casings

1 lb lean ground beef

1/2 c dry red or white wine

2 28oz cans crushed tomatoes or tomato puree

2 T Epicure Marinara Seasoning  (or use 2 tsp dried oregano, 2 tsp dried basil, 1/2 tsp crushed red pepper, 1 tsp black pepper)

1 tsp salt

1 tbsp beef base (I prefer Minor's)

In a large dutch oven or heavy pot with a lid saute onion in oil until translucent. Add garlic and cook a few minutes longer until fragrant. Add sausage and beef, cooking until no longer pink, breaking up as it cooks.

Add the rest of the ingredients and bring to a simmer. Put lid on and transfer to oven heated to 325 degrees. After 1 hour stir the sauce, making sure to scrape the caramelized edges into the sauce. Replace the lid and cook one more hour. At this point the sauce should be done. If it is too thin remove the lid and cook for another half hour. Serve over your favorite pasta with a grating of Pecorino cheese. Enjoy!