| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Sauces | 1 | Servings |
INGREDIENTS
| 5 | tb | Olive oil |
| 1/4 | ts | Red pepper flakes |
| 1/2 | c | Celery; finely chopped |
| 1/2 | c | Carrots; finely chopped |
| 1/2 | c | Onion; finely chopped |
| 4 | Garlic cloves; thickly sliced | |
| 1 | lg | Bay leaf |
| 1 | tb | Fresh sage; chopped |
| 2 | tb | Fresh basil; chopped |
| 2 | oz | Prosciutto; finely diced |
| 1/4 | lb | Veal; ground |
| 1/4 | lb | Lamb; ground |
| 1/4 | lb | Beef; ground |
| 1/3 | c | Red wine |
| 1/2 | c | Tomato sauce |
| 2 | tb | Tomato paste |
| 2 | c | Chicken or beef stock |
| Salt and pepper to taste |
INSTRUCTIONS
1. Heat the oil in a large saucepan on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce the heat to medium low and cook for 10 minutes more, stirring occasionally. 2. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice. 3. If you like the sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper. Contributor: Cucina Amore Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Mar 07, 1998
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