3 tablespoons olive oil

2 teaspoons minced fresh garlic

1 (8-ounce) package sliced mushrooms

1 onion, chopped

2 carrots, peeled and diced

1 red pepper, diced

1 teaspoon fresh rosemary

½ teaspoon fennel seeds

1 pound ground beef

½ pound hot Italian sausages, chopped

1 (15-ounce) can tomato sauce

1 cup Merlot

1 tablespoon balsamic vinegar

1 pound pasta of your choice

In a large Dutch oven, heat oil over medium-high heat.  Add garlic, mushrooms, onion, carrots, red pepper, rosemary and fennel.  Sauté until most of liquid has evaporated.  Add ground beef and sausage.  Cook and stir until meat is brown, breaking up meat along the way.  Stir in tomato sauce, wine and vinegar.  Bring to a boil; reduce heat and simmer, partially covered for about 20 minutes. Cook pasta according to package directions – until al dente.  Drain, immediately toss with meat mixture and serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!