Arthur Zampaglione's Rustic Meat Sauce
Published March 17, 1998
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
4 tablespoons butter
⅛ cup olive oil
2 stalks celery, minced
3 carrots, minced
1 ½ medium onions, minced
4 fresh bay leaves
½ pound ground veal
½ pound ground pork
4 cups stewed tomatoes, with their juice
1 cup white wine
½ pound beef stewing meat, cut into 1-inch chunks
½ pound pork, cut into 1-inch chunks
½ pound sweet Italian sausage, skin and fennel seeds removed
Salt and ground black pepper, to taste
¼ cup Italian parsley, minced
1 pound white mushrooms, cut into wafer-thin slices
Parmesan cheese, for garnish
Nutritional analysis per serving (6 servings)
17 grams carbs; 125 milligrams cholesterol; 568 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 36 grams fat; 6 grams fiber; 1288 milligrams sodium; 40 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter with the olive oil over high heat. Add celery, carrot, onion and bay leaves, and saute over medium high heat for 5 minutes. Reduce heat to medium low, add ground veal and pork, and simmer with vegetables, 7 minutes. Add tomatoes and their juice, cook uncovered for 15 minutes.
- Step 2
Add the wine, the chunked beef and pork and the sausage, and cook uncovered for 30 minutes, stirring frequently. Adjust the seasoning with salt and ground black pepper. Add the mushrooms and parsley and toss. Serve immediately over soft polenta, with grated Parmesan on the side.
Private Notes