“An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. The carrots add a natural sweetness that balance the tartness of the tomatoes. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.”
1hr 10mins

Ingredients Nutrition


  1. In a large skillet, warm oil over medium heat and saute bacon until browned and crisp.
  2. Remove bacon with a slotted spoon and set aside.
  3. Saute onion and garlic until the onion is transluent . Do not let the garlic get too brown.
  4. In large saucepan, brown beef and pork.
  5. Drain off excess fat.
  6. Stir in bacon, onions and garlic, mushrooms, carrots, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan.
  7. Cover, reduce heat and simmer one hour, stirring occasionally.
  8. Bring a large pot of lightly salted water to a boil.
  9. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  10. Serve sauce over hot pasta.

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