*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS (G.PHELPS1)
    1 3/4   lb           Lean beef
      3/4   lb           Italian sweet sausage
    2                    Garlic cloves -- mashed
   10                    Parsley sprigs -- leaves only
      1/2   lb           Fresh mushrooms
    3       tb           Olive oil
      1/4   c            Butter
    2       oz           Salt pork -- diced
      1/2   lb           Onions -- peeled and diced
      1/4   ts           Freshly ground black pepper
    1                    Bay leaf -- crumbled
      1/2   c            Dry white wine
    2       tb           Celery -- minced
    2       tb           Carrot -- minced
    1       lg           Fresh tomato or
      1/2   c            Canned plum tomatoes -- chop
      1/2   c             -- hot water
            pn           Freshly grated nutmeg
                         Salt -- optional
                         Polenta -- freshly cooked (see
                         -separate recipe)
      Cut the beef into 1/2-inch cubes.  Remove casing from the sausage and
   cut the meat into 1-inch pieces.
    Chop garlic and parsley together until almost pureed.
    Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms and soak
   them in 1/2 cup lukewarm water for 15 minutes. Drain, saving the water, and
   chop the mushrooms.
      Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions
   and saute slowly until medium brown. Add beef and sausage and brown for 10
   minutes.  Add garlic and parsley, black pepper and bay leaf. Stir and cook
   for 10 minutes.  Add wine, stir, cover, and simmer for 10 minutes. Add
   celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes
   longer.  Add hot water and water from dried mushrooms if any. Stir, cover,
   and simmer for 40 minutes.
    Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes
   longer.  Test beef for doneness; taste for salt and add if necessary, but
   salt pork may have added enough.
      Divide the hot polenta among 4 to 6 warm plates.
    Serve the stew and gravy over polenta.  Enjoy a bottle of Valpolicella
   with it.
      Source:  Leone’s Italian Cookbook.
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