½ouncedried porcini mushrooms(reconstituted according to package directions and chopped)
½poundbulk Italian sausage(sweet or spicy)
1pound80% lean ground beef
½cupdry red wine
14.5ouncecan Italian plum tomatoes(undrained)
salt and black pepper(to taste)
Liquid from reconstituting porcini mushrooms
Instructions
Heat olive oil in a large Dutch oven over medium-high heat. Add red onion, carrots, and celery and cook, stirring frequently, until the vegetables are tender and caramelized, about 8-10 minutes.
Add the chopped porcini mushrooms and sausage and cook until sausage is no longer pink inside breaking the sausage into small pieces with a spoon as it cooks.
Add the ground beef and cook until browned.
Add the wine and scrape brown bits from the bottom of the pan with a wooden spoon. Simmer to reduce wine by about half.
Stir in tomatoes and the liquid from reconstituting the mushrooms. Season with salt and black pepper, to taste.
Reduce heat to medium low and simmer, stirring occasionally, for another 45 minutes. If sauce becomes too thick, add ¼ cup of water at a time.