Veal, Beef & Pork Sugo
Combine mushrooms and water in a medium heatproof bowl. Set aside.Advertisement
Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.
Remove the sauce from the heat and stir in butter and salt.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
1 1/2 vegetable, 1 fat, 1 lean protein, 1 medium-fat protein