| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Emlive03 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1/3 | lb | Ground beef |
| 1/3 | lb | Ground veal |
| 1/3 | lb | Ground pork |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | c | Finely-chopped onions |
| 1/2 | c | Finely-chopped celery |
| 1/2 | c | Finely-chopped carrot |
| 2 | tb | Chopped garlic |
| 2 | cn | Peeled; seeded, chopped tomatoes, – (28 oz ea) |
| 1 | sm | Can Tomato paste |
| 4 | c | Beef stock or water |
| 2 | Fresh thyme sprigs | |
| 2 | Bay leaves | |
| 2 | ts | Dried oregano |
| 2 | ts | Dried basil |
| 1 | pn | Crushed red pepper |
| 2 | oz | Parmigiano-Reggiano cheese |
INSTRUCTIONS
In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving. This recipe yields about 1 1/2 to 2 quarts. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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