Makes about 6 cups.
This was a hit! A good stick-to-your-bones autumn meal.
Source: Betty Crocker's Italian Cooking cookbook
2 T. olive oil
2 T. butter
2 medium carrots, finely chopped (about 1 cup)
1 medium onion, chopped
1/2 lb. bulk Italian sausage
1/2 lb. lean ground beef
3 cans (28 oz. each) Italian-style pear-shaped (plum) tomatoes, drained and chopped
1/2 c. dry red wine or beef broth
1 t. salt
1 t. dried oregano leaves
1/2 t. pepper
Heat oil and butter in 4-quart Dutch oven over medium-high heat until butter is melted. Cook carrots and onion in oil mixture about 8 minutes, stirring occasionally, until carrots and onion are tender.
Stir in sausage and beef. Reduce heat to medium. Cook, stirring occasionally, until sausage is no longer pink and beef is brown; drain.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
Use sauce immediately, or cover and refrigerate up to 48 hours or freeze up to 2 months.