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This entry was posted on August 25, 2011 by Brian Larkowski.
½ cup olive oil1¾ cups chopped onion½ cup finely chopped carrot½ cup finely chopped celery3 oz pancetta, finely chopped2 oz prosciutto, finely chopped3 Tbsp chopped garlic2 lb ground veal4 cups beef broth, divided1 oz dried porcini mushrooms, broken into small pieces2 Tbsp chopped fresh sage leaves1 (6-oz) can tomato paste1 (28-oz) can diced tomatoes, undrained1 lb spaghetti, cooked and drainedGrated Romano cheeseFresh sage leaves for garnish
Preparation: Serves 6Heat oil in large pot over medium heat.
Add onions and next 5 ingredients (through garlic) and sauté until mixture begins to brown, about 10 minutes. Add ground veal and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup broth, mushrooms and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups broth, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices.
Simmer for 1½ hours until meat is very tender, stirring occasionally and thinning with about ¼ cup water every 30 minutes.
Serve over spaghetti with Romano cheese. Garnish with fresh sage leaves.
This entry was posted in Recipes on August 25, 2011 by Brian Larkowski.
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