Ingredients

• 2 tablespoons cold-pressed (extra-virgin) olive oil
• 2 large onions, chopped
• 2-3 carrots, chopped (1 cup chopped)
• 4 cloves garlic, minced or pressed
• 1 teaspoon dried crumbled basil
• 1 teaspoon dried crumbled oregano
• 1/2 teaspoon dried crumbled thyme
• 1/2 teaspoon red chile flakes, optional
• 1/2 teaspoon ground cinnamon, optional
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground Italian pork sausage (with fennel)
• 2 tablespoons balsamic vinegar
• 1 cup dry red or white wine, optional
• four 141/2-ounce cans petite diced tomatoes in juice
• 1 cup chicken stock
• fine sea salt
• freshly ground black pepper
• 1-2 teaspoons sugar, if necessary
• 1/4 cup minced fresh parsley

Directions

1. In a large stovetop casserole, heat the olive oil, and sauté the onions and carrots over medium-low heat until softened but not browned, about 15 minutes.

2. Add the garlic, basil, oregano, and thyme and continue cooking without browning for 2-3 minutes.

3. Raise the heat and add the ground meats. Sauté, stirring and crumbling the meat, until the meat is well browned. Drain any excess oil from the skillet.

4. Add the balsamic vinegar and reduce to almost no liquid.

5. Add the wine if using and reduce by half.

6. Add the tomatoes and chicken stock and simmer slowly, partially covered for about 45 minutes, until most, but not all, of the moisture has evaporated.

7. Taste, then season with salt, pepper, and sugar if necessary.

8. Remove from the heat and stir in the parsley.

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