Ingredients:
-¼ cup olive oil
-4 garlic cloves, chopped fine
-1 large onion, chopped fine
-1 cup of baby carrots, chopped fine
-1 cup of celery, chopped fine
-4 oz pancetta, chopped small
-¾ lb ground veal
-¾ lb ground pork
-¾ lb ground beef
-1 cup red wine
-1 cup chicken stock
-28 oz chopped tomatoes
-½ cup chopped dried porcini mushrooms
-1 tsp fresh thyme, chopped
-1 tsp fresh rosemary, chopped
-2 bay leaves
-¼ cup heavy cream
Directions:
1. Heat 2 tbsp of the olive oil in a large dutch oven pot on medium heat
2. Add the onion, carrots, celery and pancetta. Cook until the vegetables are translucent, remove from pot and save for later
3. Add the rest of the olive oil to the pot
4. Add the veal, pork and beef. Cook thoroughly, about 8 minutes
5. Add the vegetables back to the pot
6. Add the garlic and cook for 2 minutes
7. Add the wine, and cook for about 5 minutes
8. Add the chicken stock, tomatoes, salt, pepper and herbs. Bring to a boil then cover and reduce heat to low
9. Cook for 1 hour, covered
10. Remove from heat and take out the bay leaf
11. Add the heavy cream and stir