½ouncedried porcini mushroomsreconstituted according to package directions and chopped
⅓poundbulk spicy Italian sausage
⅓poundbulk sweet Italian sausage
1poundlean ground beef80%
½cupdry red wine
1 14.5-oz.can Italian plum tomatoesundrained
Sea salt to taste
Black pepperto taste
Liquid from reconstituting porcini mushrooms
In a 5- or 6-quart Dutch oven over medium-high heat, heat olive oil. Then add red onion, carrots, and celery. Cook, stirring frequently, until the vegetables are nicely caramelized and tender (about 8-10 minutes).
Add the chopped mushrooms and sausage. Stir frequently and use a wooden spoon to break the sausage into smaller pieces. Cook until the sausage is no longer pink.
Add the ground beef and cook until it has browned. When finished, if any excess fat is in the pot, carefully drain it and discard it.
Add wine. Deglaze by using a spatula or wooden spoon to scrape up any brown bits from the bottom of the pan. When the wine has reduced by half, add tomatoes and the liquid that was used for reconstituting the mushrooms. Stir to combine, then season with salt and pepper to taste.
Reduce the heat to just below medium. Continue to cook for another 45-50 minutes while stirring occasionally. If the sauce begins to dry out, add a little water while it is cooking.