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Categories:
olive oil carrots onions celery garlic Italian sausage ground beef salt black pepper nutmeg red wine tomato paste Italian plum parsley
Viewed: 33 - Published at: 9 years agoIngredients
- 1/4 cup olive oil, extra-virgin
- 1 small carrots
- 1 small onions
- 1 small celery stalks
- 1 large garlic cloves
- 1 pound italian sausage
- 13 pound ground beef
- 6 1/2 ounces pancetta diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon nutmeg freshly grated
- 1/2 cup red wine dry
- 1/2 cup tomato paste
- 1 cup italian plum (roma) tomatoes chopped
- 2 tablespoons parsley leaves chopped
Method
- Chop the vegetables.
- Soak the porcini in warm water for at least 1/2 hour.
- Remove from the water, squeeze dry and chop.
- Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat.
- Add the carrot, onion and celery and saute until the onion is golden, about 4 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the sausage, ground beef and pancetta to the pan.
- Cook over moderate heat, stirring to break up the meat, until the beef and sausage are no longer pink.
- Drain off any fat.
- Season with the salt, pepper and nutmeg.
- Pour in the red wine and cook, stirring occasionally, until it evaporates, about 5 minutes.
- Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water.
- Simmer for 30 minutes.
- If the sauce gets too thick, add a little more water.
- Cover and refrigerate; reheat before serving.
- Add the parsley just before serving.
