Check out the Pastorini Ravioli Recipe and try it with this sauce or your favorite meat sauce. The original restaurant recipe is cut in fourths. I have made a few other changes, including removing the bay leaf at the end to prevent bitterness.
1/2 lb chicken giblets and hearts sauteed and chopped
1 lb ground lean chuck meat
1 lb ground veal
1 lb ground pork.
Brown these meats, seasoning with salt and pepper.
Add 4 ounces dried porcini mushrooms soaked in a dry red wine. After 20-30 minutes chop the mushrooms and pour them and wine into the meat mixture.
Separately saute the following in olive oil:
1 finely chopped medium onion.
1 celery stalk
1 carrot
1/2 tsp lemon zest
1 large clove of garlic
1/4 cup of chopped parsley, leaves only
To taste, bay leaf, oregano, thyme, sage rosemary (all chopped except bay leaf)
Dash of cinamon, nutmeg, allspice, cloves, salt and peper.
Put vegetables and meat together and add one small can of tomato paste
1 32 ounce can of tomato sauce or puree (or a smaller can of each)
16 ounces of chicken broth
1 cup of dry red wine.
Simmer for about 4 hours, stiring occasionally.
