INGREDIENTS
- 3 garlic cloves
- 1/4 cup Fairway Extra Virgin Olive Oil
- 1/2 pound ground veal
- 1/2 pound ground beef
- 4 celery ribs finely diced
- 1 large spanish onion peeled and finely diced
- 1/4 teaspoon red pepper flakes
- 2 cups dry red wine
- 1 pint tomato sauce
- 1/4 cup cream
- Parmigiano Reggiano to finish
- 1 1/3 cups soft polenta
DIRECTIONS
- Brown the veal and beef in 2-3 tablespoons olive oil.
- When brown remove from pan and drain excess oil. Put the meat aside.
- Add 3 tablespoons olive oil to the pan and add the garlic. Cook for 1 min but do not brown the garlic.
- Add onions and celery to the garlic and cook slowly for 20 min, again without browning.
- When the vegetables are very tender, add browned meat back to the pan
- Immediately add the red wine and cook to reduce by half.
- Add the tomato sauce to moisten the meat mixture and slowly cook for 50 min.
- Add dry red pepper flakes and salt to taste.
- When you make the polenta or pasta, add a little heavy cream to the final dish.
