- 1-2 Tbsp olive oil
- 1 large onion, diced
- 2-3 cloves garlic, minced
- 1 lb. ground beef
- 1/2 lb. ground sausage or 2 Italian sausage links, casings removed
- 1/2 can (3 oz) tomato paste
- 1 28oz can crushed tomatoes
- 1/4 cup red wine
- 1/2 cup beef broth
- pinch of red pepper flakes
- 1 bay leaf
- oregano, to taste
- basil, to taste
- parsley, to taste
- salt (a tsp or so, to taste) and pepper
In a large saute pan, heat the oil. Add the onion and cook until translucent. Add the garlic and saute until fragrant.
Add the sausage and ground beef, crumbling and browning. Drain.
Add the remaning ingredients. Bring to a boil, then reduce to a simmer.
Simmer covered (or uncovered, for a slightly thicker sauce) for an hour or longer.
I actually found out we were going to our friends' for lunch, so I ended up doing everything up until the simmering part and then throwing it in the crockpot on low until I was ready to assemble the lasagna later. I knew I wouldn't want to do all that work after getting home from lunch. This is the first time I have done meatsauce in the crockpot and it turned out wonderfully.
If you make 8 slices (and they are definitely good sized), this