¼ cup Extra Virgin Olive Oil
2 cups Onion, diced
1 cup carrot, diced
1 cup celery, diced
8 cloves Garlic (5 chopped, 3 whole separated)
2 tbsp. Rosemary, finely chopped
2 tbsp. Sage, finely chopped
2 lb. Ground Beef 80/20, coarse ground
¼ cup Tomato Paste
1 cup Beef Demi Glaze
2 cups whole peeled canned tomatoes, crushed
½ cup Red Wine Salt and Pepper


1. Cook first 4 ingredients, chopped garlic, rosemary, and sage together in a large pot on medium high heat. Cook for 5-7 minutes until the vegetables start to break down. Season with salt and pepper.

2. Add the meat and brown partially, about 3-4 minutes, then whole garlic cloves, tomato paste, beef demi glace, whole peeled tomatoes, and cook for 20 minutes. Adjust seasoning.

3. Deglaze the outer rim of the pan with red wine and let cook for another 5 minutes.Sauce should be thickened before serving.

NOTE – If you do not have demi glace, use 4 quarts of beef stock, and reduce in a separate pot while sauce is cooking to save time. Once reduced, add stock where you would demi glace.You can also this ahead of time by a day or two.