Chef Kurt’s Spaghetti Sauce

MSU's Chef Kurt’s Red Sauce

2 T. olive oil
1# ground meat (½ beef and ½ Italian sausage)
¾ c. medium diced onion
5 cloves of garlic, minced
2 T. tomato paste
½ c. red wine
1 can San Marzano tomatoes, whole
¼ c. water
2 t. dried oregano
1-2 T. brown sugar
1-2 t. balsamic vinegar
Salt and pepper to taste
¼ c. thin strips of fresh basil

Heat pot and oil over medium high heat. Press out the ground meat to about ¼” thick and season with a little salt and pepper. When oil is hot sear meat on one side for 3 minutes or until browned, flip and sear for an additional 3 minutes. Remove meat and reserve for later use.
Lower the heat to medium and sauté onions for 5 minutes. Add tomato paste and garlic and sauté for an additional minute, making sure to stir constantly.
Deglaze pot with red wine, and then squeeze tomatoes to crush them up in your pot. Add water to the tomato can, rinse and put into the sauce.
Season with the oregano and brown sugar, stir well and after sauce comes to a simmer, reduce heat to low and let cook for 20 minutes
Add vinegar, taste and adjust seasoning with salt and pepper as needed.
Remove pot from the heat and add fresh basil, stir well and serve.