Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 pound ground pork
17.5 ounces mushrooms (I usually mix one or two varieties e.g. white and crimini or shiitake)
4 sticks celery chopped
3 large carrots chopped
1 onion chopped
4 cloves garlic finely chopped or minced
1 bouillon cube (I like the McCormick ones)
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon Italian seasoning
6 dashes Worcestershire sauce (optional)
1 (23 fluid ounce) can tomato sauce with juices
1 (28 fluid ounce) can stew or diced tomatoes with juices
1 cup dry white wine
1 cup heavy/whipping cream
Salt and pepper to taste
Serve with:
Pasta of your choice (I prefer spaghetti)
Grated parmesan cheese
Instructions
Coat the bottom of the pot with olive oil, turn on medium heat. I start by chopping the onions, carrots, and celery. I actually prefer them chopped fairly roughly, but chopping them finely is good too. I add them to the pot first, and then I just chop and add the vegetables to the pot as I go along. Stir periodically.
Once all the vegetables are in there, I add the garlic, bouillon, Worcestershire sauce, oregano, Italian seasoning, mustard, salt, and pepper (not too much, I end up adding more later usually). Stir until bouillon is dissolved.
Add the ground meats. Cook until they change color, stirring often.
Add the tomato sauce and stewed/diced tomatoes. Stir.
Add white wine. Stir.
Turn the heat up to high. Just before it comes to a boil, turn the heat down to low and let it simmer with the lid slightly open. I generally let it simmer for at least an hour. If you're in a rush, you can cook it until vegetables are softened and the meat is cooked through.
When you're almost ready to serve, add the cream and stir it. Add more salt & pepper as needed.
Serve with pasta of your choice and then top with parmesan cheese.