1. In a large heavy bottom pot on medium heat, heat up the olive oil, add the garlic, onion, pepper, carrot, celery, and mushrooms cook allowing them to soften about 5 minutes. 2. Add Chianti and simmer for 5 minutes. 3. Add 1/2 the parsley, meats, mix everything together breaking up and cook over a gentle flame until the meat has changed color. 4. Add Worcestershire sauce, Italian seasonings, red pepper flakes, basil, tomato puree, diced tomatoes, and paste. 5. SIMMER gently for half an hour and season to taste with salt and black pepper. Be sure to stir not to burn this rich thick sauce. 6. If the mixture is dry add a little more olive oil, some vodka, or tomato puree. Serve over pasta, topped with parmesan cheese and remaining fresh parsley to garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
