LARCO'S MEAT SAUCE (Larco's Restaurant in Detroit, Mi.)

2 oz. panchetta, chopped
2 oz. butter
6 oz. onion, diced small
3 oz. carrots, diced small
3 oz. celery, diced small
3 cloves, finely minced
9 oz. tenderloin beef, coarsely ground
9 oz. veal, coarsely ground
2 c. dry red wine
4 c. tomato puree
4 c. plum tomatoes, seeded and diced
4 c. chicken stock
1/4 c. chopped basil
2 T. chopped parsley
salt and freshly ground pepper to taste

Sauté panchetta and butter in a 4 quart saucepan. Add onions, carrots celery and garlic and cook over medium heat 5 minutes. Add ground beef and veal and stew for 10 minutes. Add wine and cook 5 minutes. Add tomato purée, diced tomatoes and chicken stock. Simmer slowly for 1 hour. Add salt and pepper. Remove from heat and stir in basil and parsley. Serve over lasagna, spaghetti or tortellini.
(2 quarts)

December, 2002, Menu Minder