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olive oil carrots celery onion ground veal ground pork garlic kosher salt white wine tomatoes beef thyme nutmeg heavy cream
Viewed: 28 - Published at: 3 years agoIngredients
- 3 tablespoons olive oil
- 2 carrots, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large onion, peeled and finely chopped
- 1 1/2 pounds ground veal
- 1/2 pound ground pork
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper to taste
- 1 1/4 cups dry white wine
- 1 1/4 cups crushed canned tomatoes
- 1 cup beef or veal stock
- 1 1/2 teaspoons fresh thyme leaves
- 18 teaspoon freshly grated nutmeg
- 2 tablespoons heavy cream
Method
- In a large deep pot set over medium-high heat, heat the oil and add the carrots, celery and onion.
- Cook, stirring often, until the onions begin to brown, about 10 minutes.
- Add the veal, pork and garlic and season lightly with salt and pepper.
- Cook, breaking the chunks of meat with a spatula, until lightly browned, about 10 minutes.
- Add the wine, tomatoes, stock, thyme and nutmeg.
- Bring to a boil, lower the heat to a bare simmer and cook, uncovered, stirring frequently, for 3 hours.
- Stir in the cream, season with salt and pepper and serve over pasta with freshly grated Parmesan cheese.
