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, ...
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