• 0.5 Cup Olive Oil
  • 1 Pc Onion (Diced small)
  • 4 Ribs Celery diced small
  • 3 Pcs Carrots
  • 4 Cloves Garlic (Sliced thin)
  • 1 lb. Italian sausage, bulk, mild
  • 3 lbs Beef Mix, Silver Source
  • 2 Cups Red wine
  • 1 Cup Chicken or beef stock
  • 2 cans 28 Oz San Marzano Tomatoes, diced w/ juice
  • 1 pinch salt
  • 1 pinch Black pepper
  • 2 T Parsley, minced


  1. Small dice the onions, carrots and celery. Thinly slice the garlic.
  2. In a large stove top pot or braiser add the olive oil on medium heat. Once hot add the onions, celery and carrots. Allow them to cook for 5-7 minutes or until semi soft. Add the garlic slices and cook for about a minute..
  3. Increase the heat to medium high. Add the Italian sausage and break it up into small pieces. Allow it to cook through while stirring frequently.
  4. Add the beef mix. Using a potato masher, break up the beef into small pieces and allow it to brown all the way through while stirring frequently.
  5. Add the red wine & stock and cook & allow it to reduce by 1/2 (about 8 minutes). Add the tomatoes, cook for another 10 minutes on medium-low heat. Season with salt/pepper. Turn off flame and add the parsley.

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