INGREDIENTS
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4 pounds equal parts ground pork, veal and beef
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1 cup fine bread crumbs
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1 egg
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1 tablespoon finely chopped fresh rosemary and thyme
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2 cloves garlic, finely minced
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1 large onion, finely chopped
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2 tablespoons olive oil
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2 tablespoons tomato paste
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1 tablespoon dijon mustard
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1 tablespoon worcestershire sauce
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salt and pepper (about 1 1/2 teaspoons of each)
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1 pound assorted mushrooms
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3 sprigs thyme
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2 tablespoons unsalted butter
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1 tablespoon flour
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1 cup beef stock
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1 cup red wine
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salt and pepper