Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• 1 lb ground chicken
• 1 yellow onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 1/3 cup red wine
• 2 28-oz cans crushed tomatoes
• 2 cups beef broth
• 1 cup milk
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 tsp sugar
• 1 Parmesan cheese rind
• Salt and pepper to taste

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and ground chicken and cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 7 minutes. Add the onion, celery, and carrot. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for another minute. Add the red wine and cook for 3 to 4 minutes. Add the crushed tomatoes, beef broth, milk, oregano, basil, thyme, sugar, and Parmesan rind if using. Stir well.
Bring the sauce to a boil, reduce the heat to low, cover, and simmer for 2 to 3 hours. Remove the lid and simmer for an additional 30 minutes. Remove the Parmesan rind and discard it. Season with salt and pepper.
Serve immediately or store in the refrigerator for 3 to 4 days. This sauce can also be frozen for up to 3 months.