One-Pot Chunky Italian Meat Sauce

This hearty, chunky meat sauce takes a little while to come together, but it is so worth the extra effort. This recipe makes a large amount of sauce, so be sure to use a 6-quart or larger Dutch oven or pot when making it.

This sauce can be enjoyed immediately after cooking, but it tastes even better a day or two later when the flavors have had a chance to mingle. This recipe also freezes up nicely for later use.

Save yourself some time by crumbling up the beef and sausage with your fingers prior to browning. This will give you more consistently sized chunks of meat and is much easier than trying to break up the meat while it is browning.

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