Red Sauce for Pasta

Cooking Time: 2-5 hrs    Servings: 10-12

Products needed:

Traditional 18 Year Balsamic Vinegar


  • 3 tablespoons Olive Scene medium Extra Virgin Olive Oil
  • 2 lb chunk or ground meat, you can use beef, veal or pork
  • 2 white onions, chopped 
  • 6 cloves garlic, peeled and chopped
  • 8 oz chopped mushrooms
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon fresh ground pepper, to taste`
  • 1 tablespoon fresh basil diced or 1 tsp dried
  • 1 teaspoon fresh parsley or 1/2 teaspoon dried
  • 1 teaspoon fresh oregano or 1/2 teaspoon dried
  • 1/2 teaspoon fresh rosemary or 1/4 teaspoon dried
  • 1 cup red wine, not cooking wine
  • 1/2 cup Olive Scene 18 yr. aged Balsamic Vinegar*
  • Two large cans peeled tomatoes
  • 1 cup stock: beef or chicken broth 1 parmesan rind (if you have it)


  1. Over medium heat, warm the oil, then the add the meat.
  2. Cook the meat until well browned.
  3. Strain off the grease
  4. Add onions to meat and cook and stir until onions are soft and golden.
  5. Add garlic and continue stirring until the garlic is soft, 2 minutes 
  6. Add mushrooms, salt, pepper, and herbs and stir and cook until mushrooms are soft
  7. As the mushrooms are cooking, they will purge their natural water, continue cooking until the mushroom liquid reabsorbs.
  8. Add the wine and allow to cook 10 minutes, until wine evaporates by half
  9. Add the balsamic vinegar and allow to cook 10 minutes
  10. Add the tomatoes.
  11. Rinse the cans with the broth (or water), adding the liquid to the pot.
  12. Bring to a boil, lower the heat to a simmer and allow to cook while periodically stirring.
  13. Simmer 2-5 hours, stirring occasionally to prevent burning.
  14. Add more water if sauce becomes too thick.
  15. Remove parmesan rind, adjust seasonings if needed and serve.

*can also use Fig, Espresso, or Dark Chocolate Balsamic Vinegar instead of Traditional for interesting flavor.