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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1 |
tsp |
olive or vegetable oil |
| 1 |
tsp |
butter |
| 2 |
ea |
medium carrots, finely chopped |
| 1 |
ea |
medium onion, chopped |
| 1/2 |
lb |
bulk turkey Italian sausage |
| 1/2 |
lb |
extra lean ground beef |
| 1/2 |
c |
dry red wine or beef broth |
| 84 |
oz |
whole Italian style tomatoes, drained and chopped |
| 1 |
tsp |
dried oregano leaves |
| 1/2 |
tsp |
pepper |
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Instructions
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1) Heat oil and butter in 12-inch nonstick skillet over medium-high heat.
2) Cook carrots and onion in oil mixture, stirring frequently, until crisp-tender.
3) Stir in sausage and beef.
4) Cook, stirring occasionally, until beef is brown and no longer pink; drain.
5) Stir in wine or broth. Heat to boiling; reduce heat to low.
6) Simmer uncovered until wine has evaporated. Stir in remaining ingredients.
7) Heat to boiling; reduce heat to low.
8) Cover and simmer 45 minutes, stirring occasionally.
9) Use sauce immediately, or cover and refrigerate up to 48 hours or freeze up to 2 months.
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