Total Calories: 278
1 In a large saucepan, melt the butter with the olive oil over medium heat. Add the prosciutto and chopped vegetables and cook, stirring frequently, for 15 minutes.
2 Stir in the meats and cook, stirring frequently, until browned, about 20 minutes.
3 Add the tomatoes, broth, wine, lemon zest, cinnamon, nutmeg, and salt and pepper to taste. Bring the mixture to a simmer. Cook, stirring occasionally, until the sauce is thickened, about 2 hours.
4 Remove the beef chunks from the pot. Place them on a cutting board and chop into small pieces. Stir the chopped meat into the sauce. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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