Rachel Schardt
So thankful for dutch ovens!

Ok I have this kid and he's a semi picky eater.  I think it might be the texture of some of the things I make for dinner or restaurants as well, but when I find a meal he will eat...Let's just say it's a keeper!

This is one of those dishes that is AWESOME for hiding veggies in. It's a peasant dish with a fancy name....isn't that about how it goes though? Well my picky eater had like 3 bowls of this dish. I would suggest that you use penne, zitti, or some other good hearty noodle and yummy crusty rolls on the side.

Ok here's the recipe!


1 lb. ground beef
1/2 lb. ground pork
1/4 lb. bacon strips, diced or 1 pkg. bacon pieces (real bacon)
1 shallot, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 TBSP. tomato paste
2 bay leaves
2 tsp. sugar
1/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. each ground cumin, nutmeg and pepper
1/2 C. heavy whipping cream or 1/2 and 1/2
2 TBSP. butter
2 tsp  minced  parsley
1/2 C. grated Parmesan & Romano cheese or just plain Parmesan
Hot cooked pasta


In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.

Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally.

Discard bay leaves. Add the cream or 1/2 & 1/2, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta. 

I got this recipe from my Taste of Home comfort food diet cook book. I usually tweak all the recipes I use. I also use all organic products in my cooking. I like knowing what is in it and can I pronounce it.
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