Print This Recipe Written by Chacha on Jul 21st, 2013 in Beef, Italian, Onions, Peppers, Sausage, Shrimp, Tomatoes | No Comments


  • 1 pound ground sirloin
  • ½ pound hot Italian sausage, removed from the casing and crumbled
  • ½ pound large shrimp, deveined
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter
  • ½ pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 1 green bell pepper, cored, seeded and finely chopped
  • 1 poblano or banana pepper, cored, seeded and finely chopped
  • ½ red bell pepper, cored, seeded and finely chopped
  • 1 small carrot, scrapped and finely chopped
  • 2 celery rib, finely chopped
  • 6 large cloves garlic, smashed, peeled and minced
  • ¼ cup good-quality tomato paste
  • 1 cup good-quality red wine such as Cabernet Sauvignon or Chianti or Merlot
  • 1 28-ounce can good-quality tomatoes, crushed
  • 1 28-ounce can good-quality tomato sauce
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano (such as Mexican, Italian or Greek oregano), crushed
  • 2 bay leaves
  • 1/4 cup lightly packed chopped fresh flat- leaf parsley (leaves only)
  • ½ teaspoon crushed red pepper, optional
  • ½ cup chicken stock (preferably homemade)
  • 2 tablespoon good-quality balsamic vinegar
  • 2 tablespoon chopped fresh basil leaves
  • Freshly grated Parmigiano-Reggiano, for serving
  • Cooked spaghettis, for serving


Heat butter in a deep large heavy-bottomed skillet over medium-high heat. Add mushrooms and sauté gently until golden, about 10 minutes. Transfer to a bowl and set aside.

Add the olive oil to the skillet. Add onions, green peppers, carrots, celery and garlic. Cook about 10 more minutes. Transfer to the bowl with the mushrooms.

Add beef and sausage to the skillet and cook (breaking up meat with the back of a wooden spoon if necessary) until meat is not longer pink. Add the tomato paste. Mix well. Cook one minute. Add the wine scraping the bottom of the pan with a wooden spoon, getting all the flavorful bits off the bottom. Cook about 5 minutes.

Add the tomatoes, tomato sauce, oregano, bay leaves, parsley and red pepper flakes. Add onion-pepper mixture and any juices that collected on the bowl into the skillet. Season to taste with salt and black pepper. Reduce the heat to the lowest possible point. Cover. Cook for 30 minutes. (Note: The sauce should be quite thick and homogenous.)

Stir in shrimp. Simmer covered five more minutes, or until shrimp is cooked.

Stir in the vinegar and basil. Shut off the heat and allow the mixture to rest for several minutes before serving.

Serve over pasta. Sprinkle the grated cheese over the pasta and sauce.

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