- 2 medium onions, finely chopped
- 4 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 2 garlic cloves, thinly sliced
- ¼ cup extra virgin olive oil
- 1 pound ground veal
- ¼ pound ground pork (not lean)
- 1 pound ground beef
- 1 cup dry red wine
- 1 cup veal demi-glace (or substitute beef stock)
- 1 28 ounce can whole tomatoes
- 1 tablespoon tomato paste
- 1 cup (or more) water
- 1 tablespoon fresh herbs (rosemary, sage, thyme, and 1 bay leaf)
- 1 ¼ teaspoon kosher salt
- ½ teaspoon black pepper
Recipe by Chef Mario Cassieri, Buona Forchetta
- Cook onions, celery, carrots, and garlic in oil in a 6-8 quart heavy pan over medium heat, stirring occasionally until softened, about 5 minutes.
- Sauté all meats together in a large pan over high heat. Drain the excess fat, transfer to the pan with the vegetable mixture, and cook over medium-high heat for 10 minutes, stirring occasionally to break up any lumps. Add red wine and simmer for 10 minutes. Add the demi-glace or beef stock.
- Stir in tomatoes, tomato paste, water, and herbs and gently simmer. Cover and cook until sauce is thickened, about 1 to 2 hours. Remove bay leaf. Add salt and pepper and remove from heat. Serve with tube-shaped pasta, such as penne or rigatoni.
- Tip: Sauce can be made up to two days in advance. Let it cool, uncovered, before storing in an airtight container in the fridge. It can also be frozen for up to one month.
Officine Buona Forchetta 2865 Simms Rd. San Diego 619-548-5770