Prep Time

15 Minutes

Cook Time

70 Minutes

Yield

Serves 4

Description

Most ingredients are available in the market!

Ingredients

2 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1 ea Onion, Chopped
1 ea Carrot, Chopped
1 ea Celery Stalk, Chopped
1/2 lb Ground Beef
1/2 lb Ground Veal
1/2 lb Ground Pork or Sausage
1/2 cup Dried Mushrooms, Soaked in water and Strained
1 cup Dry Red Wine
1 tbsp Dried Herbs
2 tbsp Tomato Paste
1 ea 12oz Can Italian Peeled Plum Tomatoes, Chopped
1 to 2 cups Vegetable Stock
Salt and Freshly Ground Black Pepper, To Taste

Method of Preparation

1. Melt the butter with the olive oil in a large pot over medium heat.
2. Add the onion, carrot and celery and sauté for 5 minutes.
3. Add the ground beef, veal and pork, the mushrooms, and salt and pepper to taste.
4. Turn the heat up and pour in the wine.
5. When the wine has almost evaporated, lower the heat and add the herbs, tomato paste and tomatoes.
6. Simmer, stirring occasionally, for at least 1 hour (the longer the better).
7. Add a little stock at a time as needed.

Recipe Source

Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari