Deleted
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Post by Deleted on Jan 13, 2019 17:27:07 GMT -5
1 tbsp. olive oil 2 tbsp. butter 1/2 lb. ground beef 1/2 lb. ground veal 1/2 lb. sweet Italian sausage, casings removed Salt and black pepper 1 scant tsp. white pepper 1 carrot, peeled and grated 1 small yellow onion, finely chopped 2 tbsp. fresh sage, very thinly sliced 2 large cloves garlic, chopped Freshly grated nutmeg 1 tbsp. tomato paste 1 cup white wine 2 cups tomato puree 1 cup chicken stock, plus more as needed
Add oil and butter to a Dutch oven. When butter foams, add the meats. Cook, stirring occasionally to crumble the meat, until lightly browned, about 5 minutes. Season with salt, and both peppers. Add carrot, onion, sage, garlic, and nutmeg. Cover and reduce heat to medium. Cook, stirring often, until vegetables soften, about 10 minutes. Add tomato paste, cook, stirring often, about 1 minute. Add wine. Cook, stirring often, until reduced by half, about 4 minutes. Add tomato puree and stock. Reduce heat to low, and simmer gently about 2 1/2 hours. Check every 30 minutes, adding more broth if necessary to prevent scorching.
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