- 4
Ingredients
- 2 tblsp EVOO plus some for drizzling
- 1 red bell pepper, cored seeded, and finely chopped
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 small carrot, peeled and chopped
- Salt and black pepper
- 3/4 lb bulk hot sausage
- 3/4 lb bulk sweet sausage
- 1/2 ob. ground beef
- 1 egg
- 3/4 c. bread crumbs italian or plain
- 1/2 c. grated Parmigiano Reggiano or Pecorino Romano
- cheese
- 1/8 lb panetta (4 slices) chopped
- 3 garlic cloves, chopped
- 1/2 c. beef stock
- 1 can petite-diced tonatoes. or stewed tomaotes
- 1 tblsp worcesterchire sauce
- 2 tsp hot sauce
- 6 c. mixed greens
Preparation
Step 1
Preheat oven to 425
Heat a small skillet over mekium heat with 2 tblsp EVOO. When the oil is hotk add the red bell peper, half the onion, celery and carrots and saute together gor 5 minues. Season with salt and pepper, then remove to a plate to cool.
Combine the sausage and ground beef with the egg, bread crumbs, cheese, and cooled sauteed vegetab;les, mixing well. Form 4 large oval-shaped longsidepatties no more than 1 1/4 inch thick and arrange them on a cookie sheet. Drizzle the patties with EVOO and bake for 17-18 minutes, until cooked through.
Heat a medium saucepot over medium high heat. Add a drizzle of EVOO to the pan, and add then the pancetta. Let the pancetta crisp up a bit and renfer its fat, then afdfd the remaining chopped onion and the garlic and cook until tender, 8-10 minutes. Stir in the beef stock and tomaotes and season the sauce heavily with coarsely ground black pepper. Add the worcestershire and hot sauce and reduce the ehat to low.
Servethe meatloaf patties topped with he Italian barbecue sauce and a green salad alongside.