2clovesgarlicminced, or 1 tsp jarred minced garlic
28ozcan whole tomatoes
10.75oztomato soup1 can
15oztomato sauce1 can
12oztomato paste1 can
1cupdry red wine
3/4cupwhole milk
1Tbspgranulated sugar
1Tbspsalt
1tspcrushed dried oregano
1tspdried basil
1tspdried marjoram
1/2tspground black pepper
Instructions
Brown ground beef in a large pot. Drain, leaving about 2 tablespoons of fat.
Add the celery, carrot, onion, green bell pepper and garlic and cook, stirring occasionally, until vegetables start to soften and are fragrant, about 5 to 10 minutes.
Add remaining ingredients to the pot, stir to combine everything. Lower heat, and allow sauce to simmer, uncovered, for about 2 to 3 hours, stirring occasionally.
Notes
This sauce can also be made in the slow cooker - brown ground beef, and cook the veggies. Then add all to the slow cooker and cook on low for 2 to 4 hours. Unfortunately, I have yet to make it in the Instant Pot, so I’m unsure of the time on that...maybe 45 minutes?
I like to break up the whole tomatoes while it’s simmering, but you can sub crushed or diced tomatoes if you don’t like big chunks of tomatoes in there.
Additionally, you can sub the whole milk with heavy cream or even half and half. Skim or 2% would work in a pinch, but it won’t have quite the same creaminess or depth to it. I have also left it out many times, and it was still great.
This is also great with a mixture of beef and pork, or Italian sausage.