Slow Simmered Spaghetti Sauce Recipe

Heat 30 ml olive oil in a large pot over medium heat. Add the 450 g beef and 225 g pork. Cook 8 minutes until browned and sizzling.

Remove the meat with a slotted spoon, leaving the fat. Add diced onion, grated carrots, and minced celery. Sauté 10 minutes until soft and translucent.

Stir in the 4 cloves of minced garlic and 170 g tomato paste. Cook 3 minutes until the paste darkens to a rust color.

Return the meat to the pot. Pour in the 120 ml dry red wine. Scrape the bottom of the pot until all brown bits are dissolved.

Crush the 1.6 kg of whole tomatoes by hand into a bowl, then add them (and their juices) to the pot.

Add the oregano, basil, crushed fennel, red pepper flakes, and bay leaves. Bring to a gentle simmer.

Reduce heat to the lowest setting. Cook uncovered for 3 hours, stirring occasionally.

In the last 15 minutes, stir in the fresh parsley. Season with salt and pepper until the flavors pop.

Remove the bay leaves. If the sauce is too thick, add 60 ml of pasta water.

Serve immediately or let cool for storage. The sauce should be thick enough to hold its shape on a spoon.