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Categories:
extra-virgin olive oil garlic onion red bell pepper carrot celery mushrooms Chianti wine Italian parsley ground beef ground pork Worcestershire sauce Italian spices red pepper basil tomato puree tomatoes tomato salt
Viewed: 52 - Published at: 9 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 celery rib, chopped
- 8 ounces mushrooms, sliced
- 1/2 cup chianti wine
- 1 bunch fresh Italian parsley, chopped and divided in 1/2
- 1 1/2 lbs ground beef
- 1/2 lb ground pork
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Italian spices
- 1/4 teaspoon red pepper flakes
- 4 -8 fresh basil leaves
- 2 lbs tomato puree
- 2 lbs fresh tomatoes, skinned and diced
- 2 ounces tomato paste
- salt & freshly ground black pepper
Method
- In a large heavy bottom pot on medium heat, heat up the olive oil, add the garlic, onion, pepper, carrot, celery, and mushrooms cook allowing them to soften about 5 minutes.
- Add Chianti and simmer for 5 minutes.
- Add 1/2 the parsley, meats, mix everything together breaking up and cook over a gentle flame until the meat has changed color.
- Add Worcestershire sauce, Italian seasonings, red pepper flakes, basil, tomato puree, diced tomatoes, and paste.
- SIMMER gently for half an hour and season to taste with salt and black pepper. Be sure to stir not to burn this rich thick sauce.
- If the mixture is dry add a little more olive oil, some vodka, or tomato puree. Serve over pasta, topped with parmesan cheese and remaining fresh parsley to garnish.
