The mirepoix. I love saying that word, MIREPOIX. Slice garlic and chop 2 carrots, 2 onions, and 4 celery stalks.
Heat a large pot. I love using my large Le Creuset for this. Add the mirepoix and cook for about 5 minutes or until the onions are translucent.
Add one pound of ground veal, one pound of ground pork, and 4 oz of diced pancetta and brown for about 15 minutes.
Add a 6 oz can of tomato paste, one cup of milk, one cup of dry white wine, and one tsp of fresh thyme (I added a little extra because I LOVE thyme).
Let simmer on low heat for one hour.
Yummy!!! I tasted a little before putting this away and it was delicious! This recipe would also be great for spaghetti. I will definitely be making this again sometime.
No comments:
Post a Comment