Cleveland Brown Sauce

*Recipe credit John Pompeii

1C flour

1 C olive oil, divided

1 med white onion, diced

2 celery stalks with leaves, chopped

1 C grated carrots

6 cloves garlic, minced

1/2 C fresh parsley, chopped

1 20 oz can crushed tomatoes

1 qt beef stock

3/4 lb ground beef 85/15

3/4 C lb ground pork

1 C dry red wine

1 15 oz can cannelloni or great northern beans

2 T Worcestershire sauce

2 T Italian seasoning

2 t dried basil

1 t dried thyme

1 t sugar

2 bay leaves

1/2 t red pepper flakes

Prepare a roux by mixing the flour and 1/2 C of the olive oil. Cook over low heat, stirring very frequently until it is the color of peanut butter. This will take 20 to 25 minutes. Set the roux aside. In a large stock pot, add the remaining 1/2 C olive oil and sauce vegetables on medium heat until the garlic toasts. This will take about 10 minutes. Add the crushed tomatoes, the beef stock, the spices, the Worcestershire sauce and the wine. Add the raw meat in chunks (do not brown). Puree the can of beans in the water from the can until smooth. Add them to the sauce. Bring the mixture to a boil and then simmer for 45 minutes. Add the reserved roux and simmer for an additional 15 minutes. Remove the bay leaves. Using an immersion blender, blend the sauce. Do not blend until smooth, you will still want to see meat granules. Serve over pasta.