1/4 lb. (1 cup) smoked ham, coarsely chopped
1 cup coarsely chopped onions
1/4 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
4 TBS. butter
2 TBS. olive oil
1 lb. ground beef
2 lbs. Italian sausage
1/2 cup dry red wine
2 cups beef stock
*28 oz. can of peeled Italian plum tomatoes (optional)
6 oz. can tomato paste
Fresh or dry Italian spices, such as fennel, oregano, basil, to taste
Pinch of ground nutmeg
Fresh ground pepper & salt
Combine chopped ham, onions, carrots and celery on cutting board and chop them
together into very small pieces. Melt 2 tablespoons of butter over moderate
heat in large, heavy-bottomed skillet. When foam subsides, add the chopped mixture
and cook, stirring frequently, for about 10 minutes or until it is lightly browned.
Transfer to a heavy 3 to 4 quart saucepan. Heat the 2-tbs. of oil in the same
skillet. Lightly brown the ground beef and sausage over moderate heat. Be sure
to break up into small pieces. Add wine, increase heat and simmer briskly, stirring
until almost all of the liquid is cooked away. Add the meat to the chopped vegetable
and ham in the saucepan and stir in the stock, tomatoes and paste. Bring to
boil over high heat, reduce heat to simmer and reduce for about 45 minutes,
occasionally stirring. Taste and adjust seasoning, add pinch of nutmeg, salt
and pepper.