You can never go wrong.  This makes enough for 8 people, but if you are only feeding 2, that's 2 dinners for leftovers and 2 dinners for the freezer.


January 22, 2023

Yield: 8

Prep time:

Cook time:

Total time:


2 tbsp olive oil

3 tbsp butter

1 small onion, diced

3 stalks (medium sized) celery, diced

3 small carrots, diced

1 lb. ground beef or veal (preferably mixed)

2 cups red wine

1 large can San Marzano tomatoes

1 can tomato sauce

Pappardelle pasta

1/4 cup grated parmesan + more for serving




Preheat the oven to 250-275.


In a large Dutch oven, brown the ground beef/veal until cooked and crumbly.  Remove to a small dish.


Add the carrots, onions, and celery along with a splash of olive oil and begin sautéing for about 5 minutes.  Add the garlic, sauté for 1 more minute, then add the red wine, and cook over medium heat until the wine is almost completely cooked down and evaporated.


Add the tomatoes, and the tomato sauce, return the meat to the pot and bring to a boil.  Remove from the stovetop and place in the oven for 2-3 hours.  Stir once or twice, taste for seasonings when done.



The Infamous Marcella Hazan