Categories: Sides
Ingredients
- 5 tablespoons olive oil
- 1 bunch celery, finely chopped
- 1 large white onion, finely chopped
- 6 cloves garlic, thickly sliced
- 1/4 teaspoon red pepper flakes
- 3 1/2 pounds ground beef
- 12 ounces ground veal
- 1 cup pine nuts
- 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
- 1/2 cup golden raisins, soaked in hot water for 30 minutes, then drained
- 1 bay leaf (optional)
- 3/4 cup dry red wine
- 2 cups freshly grated Parmesan cheese
- 1 1/2 cups Italian-style breadcrumbs
- 1 large egg
- Salt
- Freshly ground black pepper
Directions
- Arrange a rack in the middle of the oven and heat to 350°F. Heat the oil in a large frying pan over medium-low heat until shimmering. Add the celery, onions, garlic, and red pepper flakes. Cook, stirring occasionally, until tender, 4 to 5 minutes.
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Add the beef and veal and cook, breaking up the meat into small pieces, until cooked through and browned. Add the pine nuts, parsley, raisins, and bay leaf if using. Cook, stirring occasionally, until the pine nuts are lightly toasted, about 3 minutes.
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Increase the heat to high. Once the ingredients start sizzling, add the wine and stir until reduced by half, 3 to 4 minutes.
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Transfer the mixture to a large bowl and let cool until you can handle it with your hands. Add the cheese, breadcrumbs, and egg. Mix well until it forms a moist mixture. Season with salt and pepper as needed. Transfer to a 9×13-inch or 3-quart baking dish. Bake until heated through and golden-brown on top, 15 to 20 minutes. Serve immediately.