Bolognese di La Morra

2# beef chuck
2# pork butt
2# veal shoulder
2# lamb shoulder
3 large carrots
3 medium onions
4 celery stalks
4 cups red wine
10 cups chicken or veal stock
4 cups canned whole tomato
1 cup cream or 1 tbsp per person
4 tbsp foie butter or 1tsp per person
Parmigiano Reggiano

-Remove any large pieces of sinew or fat from all meat (do not worry about removing small pieces of fat.)
-Cut meat into 2”-4” cubes
-Dice carrots onion and celery 1/3”
-Season meat with salt and pepper and sear until brown on all sides in largest braising pot you have.
-Remove meat from heat (should not be cooked all the way through)
-Cook vegetables in the remaining fat until onions lose raw flavor.
-add tomato cook until dry.
-return meat to pot with vegetables and red wine.
-reduce red wine by half and then add stock until meat is covered.
-cook stove top at a simmer until meat is tender 2.5 hours or in oven (325 degrees)
for 2.5 hours or until meat is tender.

-when meat is tender, add cream and butter until combined.

*serve with pasta or polenta sprinkled with cheese.
*freezes well