Best I've ever had. Labor intensive but worth it!
1-Tablespoon EVOO (extra virgin olive oil)
1-Medium onion, finely chopped
1-Large celery stalk, finely chopped
1-Large carrot, finely chopped
1-Tablespoon fresh thyme, chopped with kosher salt & pepper
2- Pounds ground meat; equal parts mild Italian sausage, ground pork & ground beef
1 ?-Cups red wine
1 ?-Cups chicken broth
1- 14 ounce can chopped canned tomatoes
? -Cup fresh basil
? -Cup heavy cream
Freshly grated parmigiano reggiano
COOKING INSTRUCTIONS
Heat the oil in a large Dutch oven over medium heat. Add onion, celery, carrot and cook for 8-10 minutes; stirring now & then. Add fresh thyme/salt/pepper mix. Cook for 2-3 minutes. Add the meat in batches; letting it brown a little before adding more. Season with a pinch of salt & pepper cooking until meat is no longer pink. Pour off most of the fat. Add wine; increase heat to high and boil, stirring to break up meat until the wine is almost gone (10-15 minutes). Add the broth, tomatoes & basil. Bring to boil; then reduce heat to simmer. It should occasionally bubble, but NOT boil. Cook uncovered until sauce is rich & thick; at least 1 hour (I cooked it for 2-2 ? hours, stirring now & then). with 10 minutes left add the cream & let cook. Cool sauce.
Roll in egg roll wrappers(Nasoya recommended) or skins, or dry cannelloni or manicotti. Top with b?chamel sauce with parmesan. Bake covered; then uncover to brown top.
B?chamel Sauce
6-Tablespoons butter
5-Tablespoons flour
2 ?-Cups milk
Parmesan with salt & pepper
1-Tablespoon EVOO (extra virgin olive oil)
1-Medium onion, finely chopped
1-Large celery stalk, finely chopped
1-Large carrot, finely chopped
1-Tablespoon fresh thyme, chopped with kosher salt & pepper
2- Pounds ground meat; equal parts mild Italian sausage, ground pork & ground beef
1 ?-Cups red wine
1 ?-Cups chicken broth
1- 14 ounce can chopped canned tomatoes
? -Cup fresh basil
? -Cup heavy cream
Freshly grated parmigiano reggiano
COOKING INSTRUCTIONS
Heat the oil in a large Dutch oven over medium heat. Add onion, celery, carrot and cook for 8-10 minutes; stirring now & then. Add fresh thyme/salt/pepper mix. Cook for 2-3 minutes. Add the meat in batches; letting it brown a little before adding more. Season with a pinch of salt & pepper cooking until meat is no longer pink. Pour off most of the fat. Add wine; increase heat to high and boil, stirring to break up meat until the wine is almost gone (10-15 minutes). Add the broth, tomatoes & basil. Bring to boil; then reduce heat to simmer. It should occasionally bubble, but NOT boil. Cook uncovered until sauce is rich & thick; at least 1 hour (I cooked it for 2-2 ? hours, stirring now & then). with 10 minutes left add the cream & let cook. Cool sauce.
Roll in egg roll wrappers(Nasoya recommended) or skins, or dry cannelloni or manicotti. Top with b?chamel sauce with parmesan. Bake covered; then uncover to brown top.
B?chamel Sauce
6-Tablespoons butter
5-Tablespoons flour
2 ?-Cups milk
Parmesan with salt & pepper
