Ingredients

5 tablespoons olive oil

1/4 teaspoon red pepper flakes

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

1/2 cup finely chopped onion

4 garlic cloves, thickly sliced

1 large bay leaf

1 tablespoon chopped fresh sage

2 tablespoons chopped fresh basil

2 ounces finely diced prosciutto

1/4 pound ground veal

1/4 pound ground lamb

1/4 pound ground beef

1/3 cup red wine

1/2 cup Tomato Sauce (see page 225)

2 tablespoons tomato paste

2 cups Chicken or Beef Stock (see page 228 or 230)

Salt and pepper to taste

Ragu Di Carne

Serves 4 to 6

Heat the oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage, and basil and cook for 2 minutes, stirring constantly. Reduce the heat to medium-low and cook 10 minutes more, stirring occasionally.

Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice.

If you like your sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper.