I came up with this using a combo of another copycat recipe I found plus watching the YouTube video of the Diners, Drive-ins and Dives episode that featured this restaurant. Made a few changes of my own and may make a few more next time, namely adding a little more rosemary and thyme, maybe even some basil. Wouldn't advise upping the red pepper flakes unless you like your sauce spicy. The other copycat recipe suggested adding a 14 oz can of diced tomatoes with juice. I didn't do that but if you want it to have more of a tomato base you might.
This makes a lot, probably 6-10 servings depending on whether you have hearty or light eaters.
2-1/2 pounds g. beef
1 lb g. turkey
1-1/2 pounds Italian sausage, mixed H and M, bulk or remove from casing
salt and black pepper
1/2 lb bacon, chopped
1 cup diced carrots
1 cup diced celery
1 large red onion, diced
20 garlic cloves, minced
6 oz tomato paste
3 tsp red pepper flakes
1/2 Tbsp dried thyme
1 Tbsp fresh chopped rosemary
salt and pepper
2 cups ruby cabernet
2 cups water (or stock, I mixed beef and chicken)
plus more liquid as needed during cooking to keep moist
Parmigiano bone
1-1/2 lbs b/s chicken thighs
1 lb chicken livers, minced finely or ground
Brown g. beef, g. turkey, sausage, S and P in a very large pot. Add wine and water/stock.
Cook bacon in a large skillet, remove. Add carrots, celery, onion, salt and pepper, and a bit of olive oil to bacon grease and saute until almost soft, add garlic and cook for 2 minutes. Add tomato paste and cook in. Add spices and herbs and cook in. Add to meat mixture. Add parm bone. Low simmer for 1-1/2 to 2 hours. Add chicken and chicken livers, simmer for another 1-1/2 hours. Add liquid as needed during both simmers. Skim excess fat as it rises. Remove chicken, shred and return to pot.
Serve with fresh tagliatelle.
This makes a lot, probably 6-10 servings depending on whether you have hearty or light eaters.
2-1/2 pounds g. beef
1 lb g. turkey
1-1/2 pounds Italian sausage, mixed H and M, bulk or remove from casing
salt and black pepper
1/2 lb bacon, chopped
1 cup diced carrots
1 cup diced celery
1 large red onion, diced
20 garlic cloves, minced
6 oz tomato paste
3 tsp red pepper flakes
1/2 Tbsp dried thyme
1 Tbsp fresh chopped rosemary
salt and pepper
2 cups ruby cabernet
2 cups water (or stock, I mixed beef and chicken)
plus more liquid as needed during cooking to keep moist
Parmigiano bone
1-1/2 lbs b/s chicken thighs
1 lb chicken livers, minced finely or ground
Brown g. beef, g. turkey, sausage, S and P in a very large pot. Add wine and water/stock.
Cook bacon in a large skillet, remove. Add carrots, celery, onion, salt and pepper, and a bit of olive oil to bacon grease and saute until almost soft, add garlic and cook for 2 minutes. Add tomato paste and cook in. Add spices and herbs and cook in. Add to meat mixture. Add parm bone. Low simmer for 1-1/2 to 2 hours. Add chicken and chicken livers, simmer for another 1-1/2 hours. Add liquid as needed during both simmers. Skim excess fat as it rises. Remove chicken, shred and return to pot.
Serve with fresh tagliatelle.
