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Foodgeek: |
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Rating: |
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Servings: |
6-1/2 cups |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup extra-virgin olive oil
4 tbsp. butter
2 md. onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 lb. veal, ground
1 lb. pork, ground
1/2 lb. beef, ground
1/4 lb. pancetta, ground
1 (16 oz.) can whole peeled tomatoes, crushed by hand, with the juices
2 cups brodo or Brown Chicken Stock
1 cup dry white wine
1/2 cup milk
Salt and pepper
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Directions:
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In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes.
Add tomatoes and simmer 15 minutes. Add the milk and simmer until reduced to nothing, about 10 minutes. Add the wine and brodo, bring to a boil, lower the heat and simmer over for 2 to 2-1/2 hours. Season with salt and pepper to taste and remove from heat.
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