1 bouquet garnitie bay leaves, parsley, rosemary, basil, thyme together
salt and pepper
extra virgin olive oil
Warm a couple of spoons of table spoon of olive oil in a large heavy bottom pan then add the onion, clergy and carrots and cook for 10 to 15 minutes until soft but not colored. Add the prosciutto or mortadella and keep cooking for an extra 10 minutes on a low flame. Then rise the heat and brown the veal, pork and beef turning frequently.
Add the wine and deglaze the bottom and reduce the alcohol for a couple of minutes, lower the flame.
Season with the nutmeg, cumin and salt and pepper. Add the tomato concentrate and cook for a couple of minutes.
Add the passata, the stock and the bouquet garni.
Cook on slow heat for at lest an hour.
Taste for seasoning and fish out the herbs before serving or freezing.