Revised 2012 Apr 20
1/4 cup extra-virgin olive oil
1 small onion, chopped fine
1 small carrot, chopped fine
1 stalk celery, chopped fine
1/2 cup fennel, chopped fine
1/4 cup Italian parsley, chopped fine
2 tablespoons Italian parsley, chopped fine
2 garlic cloves, chopped fine
4 ounces ground pork
8 ounces ground veal
4 ounces beef
1/2 cup dry red wine
3 cups beef stock
28 ounces tomato, diced
2 bay leaves
2 teaspoons fresh sage, chopped
1 teaspoon fennel seeds, lightly crushed
1/3 cup roasted tomato skins
1 1/2 teaspoons sambal oelek
3 cloves garlic, minced
Cut up beef into tiny pieces. Use enough to make a total of one pound of meat.
Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. SautÚ until vegetables are tender but not brown, about 5 minutes.
Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sautÚ until brown, about 5 minutes.
Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup broth; boil 10 minutes, stirring occasionally. Simmer until liquid is almost absorbed, about 5 minutes.
(Optional)Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet.
Mix in tomatoes with juices, bay leaves, sage, fennel seeds, tomato skins, and mushrooms.
Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Rag¨ can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
If the ingredients are diced finely enough then the food processor step can be omitted.
Substitute 1 container frozen roasted tomatoes and 1 14 oz can of diced for the 28 oz diced tomatoes
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