YIELD: 12 SERVINGS (3 QTS.) 3 lbs. ground veal 4 1/2 cups mirepoix (onion, carrot, celery) 1/4" dice 1/3 cup olive oil 1 1/2 cups dry red wine 1/2 cup all-purpose flour 3/4 cup tomato paste 3 cups chicken stock 3 cups demi glace 3 cups marinara sauce 1 1/2 Tbsps. dried oregano leaves 9 ea. bay leaves 1/2 cup fresh Italian parsley, chopped 2 Tbsps. fresh rosemary, chopped 2 Tbsps. fresh thyme, chopped Salt and pepper, to taste 1/4 lb. salted butter (optional) Brown veal in small rondeau ...

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