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Preparation Time: 25 minutes
Cooking time: 2 hours 30 minutes
Serves: 20
If served as twenty portions, provides 284 cals, 20g fat (of which 5g saturates), 9g sugar and 0.8g salt per portion.
Ingredients
- 4lb (64oz) ground beef
- 1lb (16oz) bulk Italian sausage
- 1 large onion, finely chopped
- 3 celery ribs, finely chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 3 tins (approximately 790g/28oz each) crushed tomatoes in puree
- 3 tins (approximately 170g/6oz each) tomato paste
- 3 cups chicken or beef broth
- 1lb (16oz) fresh mushrooms, sliced
- ¾ cup minced fresh parsley
- 1 tbsp sugar
- 2 - 3 tsp salt
- ½ tsp pepper
- ½ tsp ground allspice (optional)
- Hot cooked pasta, for serving
Method
1. In a Dutch oven or soup kettle, cook and crumble beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook and crumble sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender.
2. Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2 - 3 hours.
3. Serve over pasta.
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