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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Located in Philadelphia, this is a great Italian steakhouse for special occasions, celebrations, or just a fabulous night on the town. we've had this dish there as a first course, served over papparadelle, very good. Ingredients:
1/2 cup onion, diced medium |
1/2 cup carrot, diced medium |
1/2 cup celery, diced medium |
1/2 cup prosciutto, diced small |
1 lb ground beef |
1 lb ground veal |
1 lb ground pork |
15 ounces peeled plum tomatoes, crushed |
1 tablespoon tomato paste |
1 tablespoon garlic, minced |
1 bay leaf |
1/2 cup fresh basil or 1/2 cup fresh parsley, chopped |
1 1/2 cups red wine |
salt & pepper, to taste method |
parmigiano-reggiano cheese, grated |
Directions:
1. In a large sauce pot, cook the prosciutto until crispy.
2. Add all vegetables and garlic and cook until soft.
3. Add wine and reduce by half.
4. Add meat and cook for 45 minutes on low.
5. Drain fat and add tomatoes and tomato paste.
6. Add basil and parsley.
7. Simmer for 2 hours and season with salt and pepper.
8. Serve with your favorite pasta,.
9. Grate fresh cheese over all.
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