From: Executive chef Michael Perez, Indaco, Charleston, SC. Yield: 6 to 8 cups.
2 lb. ground lamb
1 lb. ground pork
1 medium yellow onion
1 medium peeled carrot
1 stalk celery
10 whole garlic cloves
as needed, olive oil
1 scant tsp. red chili flakes
1 tsp. dried oregano
1 Tbsp. tomato paste
8 oz. red wine
14 oz. can San Marzano tomatoes, crushed
1 Tbsp. kosher salt
1 bay leaf
4 Tbsp. unsalted butter
12 fresh basil leaves
¾ cup Parmesan, grated
In food processor, add chopped onion, carrot, celery and garlic. Pulse, scraping down the sides and making sure mixture is a bit smaller than the ground meat.
In large cast iron pan, heat a light film of oil to almost smoking. Carefully add meat. Let it brown without stirring, 4 or 5 minutes. Stir, scraping up any bits left in the bottom of pan. There should be some juice left. Add chili flakes and oregano. Add tomato paste; allow to sauté for 2 minutes. Add pulsed onion, carrot and celery mixture. Let sweat for 5 to 6 minutes. Add wine; reduce by two-thirds. Add tomatoes.
At this point, mixture should resemble a very thick soup. Stir; add salt and bay leaf. Gently simmer with lid on, over low heat for 2 hours. Remove lid. Allow to cook another 30 minutes, or to desired consistency (fairly thick). Add salt and pepper to taste. Set aside for 10 minutes. Stir in butter to fully incorporate basil leaves and ½ cup of Parmesan. Reserve remaining ¼ cup Parmesan for garnish.
