5 pounds ground veal leg
1 cup fresh breadcrumbs
1 cup grated Parmesan
2 teaspoons fresh chopped parsley
2 teaspoons kosher salt
1 teaspoon table grind black pepper
2 large eggs
2 teaspoons clarified butter or olive oil
2 pounds onions, small dice
1 pound carrots, small dice
1 pound celery, small dice
1 cup tomato paste
1 bottle dry red wine
1 teaspoon kosher salt
4 bay leaves
1 bunch fresh rosemary
1 bunch fresh thyme
4 cups beef or veal stock
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