Ingredients
1 tablespoon olive oil
1 medium onion , chopped fine (about 1 cup)
6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (see note)
1/2 teaspoon table salt
½ teaspoon ground black pepper
sugar
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained
Preparation
. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes;
