Plenty of onions, carrots and celery go into this extra meaty tomato sauce, thick with minced beef and pork. A host of dried herbs add earthy notes to the simmer, and a handful of fresh mushrooms are stirred in at the last minute.
INGREDIENTS (for 4 servings):
- 2 tablespoons butter
- 2 onions, finely chopped
- 4 stalks celery, finely chopped
- 2 carrots, finely chopped
- 8 ounces lean ground beef
- 8 ounces ground pork
- 6 large ripe tomatoes, chopped
- 1 pinch dried oregano
- 1 pinch dried tarragon
- 1 pinch dried sage
- 1 pinch dried rosemary
- ground black pepper to taste
- salt to taste
- 2 bay leaves
- 8 ounces fresh mushrooms, sliced
PREPARATION:
In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.