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Basic Mince

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CATEGORY CUISINE TAG YIELD
Meats Worrall tho, Worrall1 1 servings

INGREDIENTS

1/2 lb Panchetta cut into small lardons
4 Onions
4 Sticks celery
4 Big carrots
2 cn Chopped tomatoes
2 ts Oregano
3 oz Tomato puree
1 Bottle red wine
3 Sprigs thyme
4 lb Minced beef
4 lb Minced pork
1 lb Chicken liver
4 Cloves garlic; (4 to 5)
A grating of nutmeg
2 Bay leaves
1 ts Anchovy essence
2 pt Water

INSTRUCTIONS

Heat some olive oil in a pan and add the onions which have been finely
chopped. Stir in the panchetta and its rind, as well as the bay
leaves and thyme.
Add the chopped carrots and celery, and let the mixture reduce down.
Next add the garlic and stir occasionally. Heat some more olive oil
in a frying pan and fry off the minced pork, making sure that the
meat is broken up and us pushed down into the pan.
When the juices of the meat are coming through and the underside is
brown, the minced pork is ready to be turned, again breaking up the
meat constantly.
To the original pan add the anchovy essence, oregano and nutmeg. When
the minced pork is brown, add it to the sauce. Next, a bottle of red
wine should be added to the sauce.
Repeat the process of browning the minced pork for the minced beef,
and then the chicken liver. Add both meats when browned to the sauce.
To the frying pan pour in the tins of tomatoes and stir and then add
to the main pot. Stir all the ingredients in the main pot. Add to the
main pot two pints of water.
Squeeze 3 oz of tomato puree in to the pot. Bring the pot to the
boil, then turn the heat down and leave to simmer for 2-3 hours.
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Converted by MM_Buster v2.0l.

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