¼ cup Italian extra-virgin olive oil
1 small yellow onion peeled and minced
1 rib celery trimmed and minced
½ medium carrot, peeled, trimmed and minced
1 package Private Selection® Diced Prosciutto di Parma
½ lb. Kroger Sweet Italian Sausage
1 ½ lbs. ground chuck
Kosher salt and freshly ground black pepper
½ cup dry white wine
1 cup beef or chicken broth, low sodium
1 can (28 oz.) Italian-style plum tomatoes with purée
½ cup heavy cream
Dash of nutmeg
Heat oil in a large pot over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft and translucent but not browned, about 3 minutes. Add celery and carrots and cook, stirring frequently, for 3 minutes more. Add prosciutto and Italian sausage and cook, stirring, until sausage is broken up. Add ground chuck, season to taste with salt and pepper, and cook, breaking up meat with the back of the spoon, until just cooked and still a little pink, about 5 minutes more. (To keep meat tender, do not fry or brown.) Add wine to pot and cook, stirring, until it has fully evaporated, about 3 minutes. Reduce heat to medium-low. Meanwhile, heat broth and tomato puree together in a medium saucepan over medium-high heat until hot, then add to meat mixture in pot. Reduce heat to low and gently simmer, stirring occasionally, for 2½-4 hours. Add the heavy cream at the end of the cooking with a few grates of fresh nutmeg. Season to taste with salt and pepper.
