Ingredients:
- INGREDIENTS for VEGETABLE STOCK
- 1 onion, diced
- 1 celery stalk, cut into crescents
- 1 carrot, diced
- 1 tomato, cored, seeded and chopped
- Herbs to your taste, tied in a bouquet garni
- 3 cups water
- INGREDIENTS for SOFRITO
- 1 large red onion, diced
- 1 celery stalk, strings removed and sliced
- 1 carrot, diced
- INGREDIENTS for SAUCE
- 4 tablespoons butter
- 1 lb. ground beef
- 1 lb. ground pork
- 1 cup Chianti wine
- 1 cup milk
- Zest of 1 lemon
- ¾ cup Parmigano Reggiano cheese, grated
- Salt and black pepper to taste
Preparation:
Time: 3 hours
Yield: 8 SERVINGS
- Make the stock by putting the vegetables in a saucepan with the water. Do not add salt. Bring to a boil and then lower to a simmer.
- Heat the olive oil over medium heat in a Dutch oven.
- Add the vegetables for the sofrito. When the onions are translucent, add a large spoonful of the broth. Let it evaporate. Repeat from time to time until the vegetables are soft and golden.
- Add the butter to the pan. Raise the heat to high.
- Add the minced meat to the sofrito and brown it. Break up clumps with a wooden spoon. Let the meat stick to the bottom of the pan, then stir some more.
- When the meat is a nice intense brown, add the red wine. Let it boil up. Stir to deglaze the pan. Cook down a minute.
- Add the canned tomatoes, the milk, 1 cup of broth, the lemon zest, grated cheese, salt and pepper.
- Lower the heat. Let simmer for 2 hours, stirring occasionally. Add more broth as needed. Approximately 35 minutes.
