Three Kinds of Meat Beef up This Hearty Sauce, Perfect Over Any Pasta

This recipe has been a great hit over at MyRecipes! It has received plenty of wonderful feedback from readers – let’s take a look at what they’ve had to say about it:

Made this today with four links of Italian sausage because my grocer didn’t have ground pork. It has wonderful flavor and plenty of leftovers. It received rave reviews and is a “keeper.” I served it with Parmesan crusted bread to “sop” up the juice. Yummy!


Sounds delicious, doesn’t it? Well, it really is! I love this recipe because it’s so versatile; just like the comment said, you could substitute Italian sausage, or even ground turkey if you’d like to make this leaner.




2 ounces pancetta, chopped


1 pound ground sirloin (90% lean)


12 ounces lean ground pork

1 (4-ounce) hot turkey Italian sausage link, casing removed

1 tablespoon canola oil

1 1/3 cups diced onion

2/3 cup diced carrot

2/3 cup diced celery

1/4 cup unsalted tomato paste

2 tablespoons minced fresh garlic

1/2 cup dry white wine

2 cups unsalted chicken stock (such as Swanson)

1 (15-ounce) can unsalted crushed tomatoes


1 teaspoon salt, divided


1 teaspoon freshly ground black pepper


1 bay leaf





Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally. Add sirloin; cook 3 minutes or until browned, stirring to crumble. Place sirloin mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble. Add pork mixture to slow cooker.

Return skillet to medium-high heat. Add oil; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in remaining 1/4 teaspoon salt.






Quick Tip: Freeze the leftovers for another pasta night!

Thanks to MyRecipes for this flavorful Italian dish.

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