INGREDIENTS

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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