From: Chef Mark Ferguson, Wolfgang Puck's Trattoria del Lupo, Mandalay Bay, Las Vegas. Yield: 4 servings. 1/2 cup extra virgin olive oil 1 lb. boneless chicken thighs, finely ground 1/4 cup carrot, diced small 1/4 cup onion, diced small 1/4 cup fennel, diced small 1/4 cup celery, diced small 1 Tbsp. garlic, chopped 1/4 cup port wine 1/3 cup red wine 2 cups tomato water or juice 2 cups plum tomatoes 4 sprigs parsley 2 sprigs sage 2 sprigs oregano 1/2 whole nutmeg to taste, sea salt to taste, ...

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