• 3 tbsp extra virgin olive oil
    • 1 pound ground beef, browned
    • 1 medium to large onion diced
    • 3 cloves finely chopped garlic
    • 3 tbsp finely chopped parsley (if you use fresh use a little more)
    • one 28oz can of crushed tomatoes
    • one 28oz can of diced tomatoes
    • one1 15oz can of tomato sauce
    • one 6oz can tomato paste
    • 1 cup Chianti (or other dry red wine)
    • 2 tbsp finely chopped basil (if you use fresh use a little more)
    • 1 tbsp finely chopped oregano (if you use fresh use a little more)
    • 2 large bay leaves
    • 1/3 cup loosely packed grated carrot
    • 1/2 cup grated Parmesan cheese
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/4 to3/4 tsp crushed red pepper (optional)
    • 2 pinches of sugar


    1. Heat olive oil in a large (at least 4.5 quart) pot over medium-high heat. Once hot, add the ground beef, onion and parsley and cook until the onion is translucent and beef is browned. While the beef is cooking open all the cans of tomato products. Once the beef is done, add the garlic and cook for about a minute or so…don’t let it get to the point of getting brown (if you see it just turning brown that’s as far as you want to go). Add all the tomato products and Chianti and stir until smooth. Lower the heat to medium. Add the basil, oregano, bay leaves, carrot, Parmesan cheese, salt, pepper, red pepper and sugar. Once the sauce begins to bubble, lower the heat to medium-low so that it just barely bubbles. Cook over medium-low to low heat for a couple of hours (stir often) so some of the liquid cooks off. Don’t cover the pot, but use a splash screen to keep the mess down if you like.