Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 carrots, peeled and finely diced (approx. 150g)
  • 2 celery stalks, finely diced (approx. 120g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • 1 pound ground beef (80/20 blend) (450g)
  • 1/2 pound Italian sausage, casings removed (225g) (sweet or hot, your call!)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 (6-ounce) can tomato paste (170g)
  • 1 cup dry red wine (such as Chianti or Merlot) (240ml)
  • 1 cup beef broth (240ml)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 teaspoon granulated sugar (5ml)
  • Salt and freshly ground black pepper to taste
  • 1 ounce (30g) dark chocolate (70% cacao or higher), finely chopped
  • 1 pound spaghetti (450g)
  • Freshly grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes, stirring occasionally. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Add ground beef and Italian sausage to the pot (or brown separately in a skillet, then add to the pot). Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has reduced slightly, about 3-5 minutes.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, bay leaves, Worcestershire sauce, and sugar. Season with salt and pepper to taste.
  5. Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavour.
  6. In the last 30 minutes of simmering, stir in the chopped dark chocolate until melted and fully incorporated.
  7. While the sauce is simmering, cook the spaghetti according to package directions.
  8. Drain the spaghetti and serve with a generous helping of meat sauce. Garnish with freshly grated Parmesan cheese and fresh basil leaves. Enjoy this Hearty Meat Sauce for Spaghetti!