Ingredients:

  • 30 ml extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely grated
  • 1 stalk celery, finely diced
  • 450 g ground beef
  • 225 g halal beef sausage, casings removed
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 3 tbsp tomato paste
  • 800 g crushed tomatoes
  • 2 medium fresh tomatoes, diced
  • 1 tsp granulated sugar
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Heat 30 ml extra virgin olive oil in a 5-quart Dutch oven over medium heat. Add the finely diced onion, grated carrot, and diced celery; sauté for 5–7 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Increase heat to medium-high. Add 450 g ground beef and 225 g halal beef sausage. Use a spoon to break the meat into small crumbles. Cook until deeply browned, no longer pink, and an internal temperature of 160°F (71°C) is reached.
  4. Stir in 3 tbsp tomato paste and cook for 2 minutes, allowing the paste to darken from bright red to a deep rust color.
  5. Pour in the 800 g crushed tomatoes and diced fresh tomatoes. Stir in 1 tsp dried oregano, ½ tsp red pepper flakes, 1 tsp granulated sugar, 1 tsp salt, and ½ tsp black pepper.
  6. Reduce heat to low and simmer uncovered for 20–25 minutes until the sauce has thickened and the oil begins to separate slightly from the tomatoes.