 |
Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce Ingredients:
1/4 cup olive oil |
4 tablespoons butter |
2 onions, chopped |
4 stalks celery, finely chopped |
1 carrot, scraped and finely chopped |
5 cloves garlic, sliced |
1 lb ground veal |
1 lb ground pork |
1/2 lb ground beef |
1/4 lb pancetta, minced |
1/2 cup milk |
1 (28 ounce) can chopped tomatoes |
2 tablespoons dried oregano |
6 tablespoons chopped fresh basil |
2 bay leaves |
1 cup white wine |
2 cups beef stock |
salt and pepper |
Directions:
1. in a large heavy pot heat oil and butter.
2. add onions, celery, carrots, garlic and cook until vegetables are translucent.
3. add the meats and stir, cooking until no longer pink 10-15 minutes.
4. drain excess fat from pan and return to heat.
5. add milk and cook until almost dry, about 10 minutes.
6. add tomatoes and herbs and simmer about 15 minutes.
7. add wine and broth, bring to a boil.
8. lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
9. season with salt and pepper to taste.
|
|