Ingredients
20
20 servings
- •2 pounds lean ground beef
- •1 pound ground pork
- •2 tablespoons olive oil
- •2 onions, chopped
- •1 clove garlic, crushed
- •3 cups red wine, divided
- •2 pounds fresh mushrooms, sliced
- •4 tablespoons chopped fresh oregano
- •0.25 teaspoon dried rosemary
- •0.25 teaspoon chopped fresh thyme
- •3 (29 ounce) cans tomato sauce
- •1 (6 ounce) can tomato paste
Instructions
- Heat a large skillet over medium heat. Cook beef and pork in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Remove from the heat and set aside.
- Warm olive oil in another large skillet over medium heat. Sauté onions and garlic in hot oil until onions are tender, about 5 minutes. Pour in 1/2 cup wine; mix well.
- Add mushrooms, oregano, rosemary, and thyme to onion mixture. Pour in another 1/2 cup wine; cook and stir until mushrooms are tender, about 5 minutes.
- Add browned meat, tomato sauce, and tomato paste to mushroom mixture. Reduce the heat and simmer for 1 hour.
- Pour in remaining 2 cups wine. Continue simmering for 2 to 3 hours, stirring occasionally; serve.
Nutritional Facts
Per 20 servings
- Calories: 296
- Carbohydrate: 16g
- Fat: 17g
- Fiber: 3g
- Protein: 15g
- Sugar: 11g
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