One of my fall and winter dinner staples. Serve over spaghetti squash or a roasted vegetable puree.
Yield 6-8 servings
2 tablespoons of ghee, butter, or coconut oil
2 chopped onions
3 chopped carrots
3 chopped celery stalks
A pinch of salt
4 cloves of minced garlic
1 tablespoon of dried oregano
1 tablespoon of dried basil
1/4 lb sliced and diced speck (can be substituted with prosciutto or bacon)
1 lb ground pork
1 lb ground veal (can be substituted with beef)
3/4 cup of red wine
3/4 cup of coconut milk
12 ounces of tomato paste
3 bay leaves
In a large pot or dutch oven, melt the ghee, butter, or coconut oil over medium-high heat. Once the oil is glistening, add the onions, carrots, and celery stalks. Sprinkle with a pinch of salt, then saute until translucent and beginning to soften, about 7 to 8 minutes. It the veggies start browning, turn the heat down and add a little more salt so they’ll release some more water.
To the softened veggies, add the minced garlic, dried oregano, and dried basil, and saute for one or two minutes longer. Then, add in the sliced and diced speck.
After the speck has been hanging out with the veggies for a few minutes, crumble in the ground pork and ground veal. Saute until the meat is no longer pink, about 5 minutes, then add in the red wine, coconut milk, tomato paste, and bay leaves.
Stir to combine, bring to a boil, and turn the heat down to low. Let cook with the lid on until thickened, about an hour. After the hour mark, reduce the heat to a simmer and let cook until you’re ready to serve over spaghetti squash or roasted root vegetable puree.