Arthur Zampaglione's Rustic Meat Sauce

Name: Arthur Zampaglione's Rustic Meat Sauce
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 4 tablespoons butter; 1/8 cup olive oil; 2 stalks celery, minced; 3 carrots, minced; 1 1/2 medium onions, minced; 4 fresh bay leaves; 1/2 pound ground veal; 1/2 pound ground pork; 4 cups stewed tomatoes, with their juice; 1 cup white wine; 1/2 pound beef stewing meat, cut into 1-inch chunks; 1/2 pound pork, cut into 1-inch chunks; 1/2 pound sweet Italian sausage, skin and fennel seeds removed; Salt and ground black pepper, to taste; 1/4 cup Italian parsley, minced; 1 pound white mushrooms, cut into wafer-thin slices; Parmesan cheese, for garnish

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 4(19)
Comments: Read comments

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Ingredients

Yield:6 servings

4tablespoons butter
⅛cup olive oil
2stalks celery, minced
3carrots, minced
1½medium onions, minced
4fresh bay leaves
½pound ground veal
½pound ground pork
4cups stewed tomatoes, with their juice
1cup white wine
½pound beef stewing meat, cut into 1-inch chunks
½pound pork, cut into 1-inch chunks
½pound sweet Italian sausage, skin and fennel seeds removed
Salt and ground black pepper, to taste
¼cup Italian parsley, minced
1pound white mushrooms, cut into wafer-thin slices
Parmesan cheese, for garnish

Ingredient Substitution Guide

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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.