Rustic Ragu with Fontina

• 4 whole Carrots, 1 Minced, 3 Roughly Chopped
• 4 stalks Celery, 1 Minced, 3 Roughly Chopped
• 1 whole Yellow Onion, 1/4 Minced, The Remaining Roughly Diced
• 1 whole Green Bell Pepper, 1/4 Minced, The Remaining Rougly Diced
• 4 cloves Garlic, Minced
• 8 ounces, weight Crimini Mushrooms, Roughly Sliced
• 1- 1/4 pound Extra Lean Ground Beef
• 1/2 cups Full-bodied Red Wine
• 28 ounces, weight Canned Diced Tomatoes With Juice
• 6 ounces, weight Tomato Paste
• 2 Tablespoons Fresh Basil, Cut Chiffonade
• 2 Tablespoons Fresh Oregano, Chopped
• 1- 1/2 cup Shredded Parmesan Cheese
• 1- 1/2 cup Shredded Fontina Cheese
• 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped

1. In a heavy sauce pan, heat oil over medium-high heat and saute minced carrots, celery, onion, green pepper and garlic until tender, about 5 minutes.
2. Add ground beef and brown, about 5 minutes.
3. Add wine and simmer until the wine reduces by half.
4. Add tomatoes, tomato paste, remaining carrots, celery, onion, green pepper, mushrooms, basil and oregano.
5. Reduce heat to low and simmer for 30 minutes.
6. Serve over polenta or pasta, sprinkled with Parmesan, Fontina and parsley.

carrots, stalks celery, yellow onion, green bell pepper, garlic, mushrooms, ground beef, red wine, tomatoes, fresh basil, fresh oregano, parmesan cheese, fontina cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/rustic-ragu-with-fontina/ (may not work)