I can’t say that the name of this dish is really that useful but the best we could do on short notice. I was motivated here by seeing the incredible selection of meats at Ditmars Wurst Haus on San Antonio Road the other day when I stopped in for a pastrami sandwich.
Ingredients
- 3/4 lb. ground veal
- 3/4 lb. ground pork
- 1 bunch baby broccoli
- 8 oz oyster mushrooms
- 24 oz crushed tomatoes
- 8 oz tomato paste
- 1 large onion, halved, then the halves quartered and separated into large flat pieces
- 5 cloves of garlic crushed and diced
- 1 bunch of fresh oregano
- 1 bunch of fresh cilantro
- 1 bunch of fresh basil
- olive oil, salt and pepper
Preparation
- Mix ground meats together in a bowl with salt and pepper
- Heat a skillet with oil, brown the meat, set meat aside
- Sweat garlic and onion until onion is translucent
- Add tomatoes, then tomato paste
- Add baby broccoli, a little salt and pepper
- Add 3/4 of each the basil, oregano, and cilantro, chopped roughly, stir well and simmer five minutes
- Add meat, stir to coat thoroughly, simmer a couple of minutes
- Add mushrooms, simmer three minutes
- Remove from heat and stir in remaining herbs
Serving suggestion: spoon on top of some thick fresh bread and top with grated parmaggiano cheese.
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