Ingredients Jump to Instructions ↓

  1. 5 tablespoons olive oil º teaspoon crushed red pepper flakes ? cup finely chopped celery ? cup finely chopped carrots ? cup finely chopped onion

  2. 4 garlic cloves, sliced

  3. 1 large bay leaf

  4. 1 tablespoon chopped fresh sage

  5. 2 tablespoons chopped fresh basil

  6. 2 ounces finely diced prosciutto º pound ground veal º pound ground lamb º pound ground beef

  7. 1/3 cup red wine ? cup tomato sauce (see link)

  8. 2 tablespoons tomato paste

  9. 2 cups canned beef or chicken broth or homemade beef or chicken stock (see link) Salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan set on high heat for 1 minute. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring continuously. Reduce the heat to medium-low and cook 10 minutes more, stirring occasionally.

  2. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring continuously for 2 minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes.

  3. 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 the pot and cook for 45 minutes, stirring twice. Season with salt and pepper.


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