Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Heat the oil in a large saucepan on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce the heat to medium low and cook for 10 minutes more, stirring occasionally. 2. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice. 3. If you like the sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper. Contributor: Cucina Amore Posted to MM-Recipes Digest by Jack Elvis on Mar 07, 1998
