Spinasse Ragu

 

1

lb ground beef

1

lb ground pork

1/2

teaspoon salt

1/4

teaspoon ground black pepper

2

small onions, peeled and cut into large pieces

2

carrots, peeled and cut into large pieces

2

stalks celery, cut into large pieces

4

cloves garlic

2

tablespoons olive oil

1

teaspoon crushed dried rosemary leaves

1

can (14.5 oz) Muir Glen® Organic or Meridian Ruby™ diced tomatoes, undrained

1

cup dry red wine

1

carton (32 oz) chicken broth

1/2

teaspoon ground nutmeg

• 1 In 4-quart Dutch oven, cook beef and pork with salt and pepper over medium heat, stirring occasionally, until no longer pink. Drain fat using colander over large bowl. Discard fat, and transfer meat to large bowl; set aside.
• 2 In large food processor, place onions, carrots, celery and garlic. Cover; process until finely chopped. In same Dutch oven, heat olive oil over medium heat. Add chopped vegetables and rosemary; cook about 15 minutes or until vegetables begin to brown.
• 3 Add tomatoes and reserved meat to vegetables; cook about 15 minutes longer or until tomatoes darken in color. Add red wine. Increase heat to medium-high. Cook about 15 minutes longer or until liquid is reduced by half. Add chicken broth; reduce heat to low. Slowly simmer 3 to 4 hours or until meat is tender. Stir in nutmeg during last few minutes of cook time.