Ingredients
2 med. onions … chopped fine
1 med. green pepper … chopped fine
4-5 cloves garlic … chopped fine
1/4 cup extra virgin olive oil
1 TBL unsalted butter
1 lb ground beef (veal or chuck)
1 lb ground pork
1/4 cup mushroom … chopped fine
1.5 cups dry white wine
1/2 cup water
1 cup heavy cream (or whole milk)
2 6oz cans of tomato paste
2 tsp fresh thyme … chopped fine
Kosher Salt
Black Pepper
Preparation
Use large heavy pot (6-8 qt)
Cook garlic, onion & pepper in butter & oil over medium heat until soft (approx. 4-5 min.)
Add meat. Mix with vegetables thoroughly and cook over medium-high heat until barely pink. Break up pieces. Add mushrooms. Continue stirring until meat is no longer pink (total of approx. 6-8 min.).
Add tomato paste, water, wine, milk, & thyme. Stir thoroughly. Cook covered until sauce thickens (1-1.5 hours).
Add salt & pepper to taste.
Best to make a day ahead. Allow to cool after cooking. Chill. Skim off excess fat before reheating.
