“This recipe is enough for 15 servings, but can be easily frozen in containers if desired, this sauce tastes even better if made the day before, make certain you have a large pot for this.”
3hrs 20mins

Ingredients Nutrition


  1. In a large skillet, brown beef and pork with crushed red chili flakes over medium heat until no longer pink; set aside.
  2. In another large skillet, heat olive oil over medium heat and saute the onions and garlic until tender; add in about 1/2 cup red wine, mix well.
  3. Add in the sliced mushrooms, rosemary and oregano to skillet, and add another 1/2 cup wine; saute until tender.
  4. Add in the browned beef, tomato sauce and tomato paste; simmer for 1 hour; then add in remaining 1 cup wine, simmer on low for another 2-3 hours, stirring occasionally.
  5. Season with salt and pepper.
  6. Towards the end of cooking, add in the Parmesan cheese, mix to combine and heat through.

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