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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1/3 lb Grnd beef
- 1/3 lb Grnd veal
- 1/3 lb Grnd pork Salt to taste Freshly-grnd black pepper to taste
- 2 c. Finely-minced onions
- 1/2 c. Finely-minced celery
- 1/2 c. Finely-minced carrot
- 2 Tbsp. Minced garlic
- 2 can Peeled, seeded, minced tomatoes - (28 ounce ea)
- 1 sm can Tomato paste
- 4 c. Beef stock or possibly water
- 2 x Fresh thyme sprigs
- 2 x Bay leaves
- 2 tsp Dry oregano
- 2 tsp Dry basil
- 1 pch Crushed red pepper
- 2 ounce Parmigiano-Reggiano cheese
Direcciones
- In a large nonreactive saucepan, over medium heat, add in the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is warm, add in the meat and brown for 4 to 6 min. Add in the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 min or possibly till the vegetables are soft. Add in the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 min.
- Whisk the tomato paste with the stock and add in to the tomatoes. Add in the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hrs. Stir occasionally and add in more liquid if needed.
- During the last 30 min of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 min before serving.
- This recipe yields about 1 1/2 to 2 qts.
