Ingredients
2 medium onions, coarsely chopped2 celery ribs, coarsely chopped1 medium carrot, coarsely chopped4 garlic cloves, peeled2 tablespoons olive oil1 tablespoon butter1/4 teaspoon ground nutmeg1 pound ground beef3/4 teaspoon salt1/2 teaspoon pepper1-1/2 pounds bulk Italian sausage1 cup dry white wine1 can (14-1/2 ounces) beef broth1/2 pound boneless skinless chicken breasts2 cups heavy whipping cream3 cans (6 ounces each) tomato pasteHot cooked pasta Grated Parmesan cheese, optional
Preparation
Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened.
Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan.
In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken.
Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta. If desired, sprinkle with Parmesan.
