Categories: Pasta
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 2 stalks celery, sliced
- 1/4 lb lean ground pork
- 1/4 lb lean ground beef
- 1/4 lb bacon or prosciutto, diced
- 1/2 cup tomato puree
- 1/2 cup beef broth
- 1/2 cup red wine
- 1/4 lb mushrooms, sliced
- 1/2 tsp dried oregano
Directions
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Heat the butter with the oil in large saucepan over medium heat.
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Add the onion, garlic, carrot and celery and cook for about 5 minutes, until the onion is softened.
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Crumble the pork and beef into the pan and add the bacon, turning the mixture quickly with a fork.
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Cook gently for 10 minutes.
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Drain off and discard the fat.
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Thin the tomato puree with some of the broth.
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Add it to the pan with the remaining broth and the wine.
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Stir in the mushrooms and oregano and season with salt and pepper.
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Lower the heat, cover the pan and simmer for 30 minutes.