In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely diced onion and minced garlic. Cook for about 3-4 minutes until the onion is translucent. Stir frequently to ensure the garlic doesn’t burn. The aroma will already start to get you excited!

Once the onions are soft, add the ground beef, pork, and veal. Use a wooden spoon to break up the meat, stirring frequently. Cook for about 8-10 minutes until browned. Don’t rush this step; allowing the meat to brown enhances the flavor.

Sprinkle in the dried Italian basil and crushed red pepper flakes. Stir well to combine. Add salt and freshly ground black pepper to taste. The kitchen will be filled with incredible smells at this point!

Pour in the dry red wine, scraping any brown bits from the bottom of the pot. This is where the magic happens! Allow it to simmer for about 5 minutes, so the alcohol cooks off and the wine can add depth to the sauce.

Now, it’s time to add the fire-roasted crushed tomatoes and tomato purée. Stir everything together, making sure to blend the ingredients thoroughly.

Finally, drizzle in the balsamic vinegar. This little addition brightens the sauce beautifully! Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it cook for at least 45 minutes, stirring occasionally. This is your time to relax or prepare that pasta.

Taste the sauce before serving. Adjust seasoning if necessary. If you like a thicker sauce, continue cooking uncovered until it reaches your desired consistency.

When the sauce is ready, toss it with your favorite pasta, or serve it on its own over polenta. Top with fresh basil or grated cheese if the mood strikes you. Enjoy every luscious bite!