Preparation time: 30 minutes Cooking time: 1 hour Ingredients: 1 small onion 1 small carrot 1 small parsnip 2 tablespoons olive oil 1 large garlic clove, minced 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 pound ground beef 1/2 pound ground pork 1/2 cup all-purpose flour 1/2 cup white wine 1/2 cup tomato sauce 1/2 cup water 1/4 cup chopped parsley Instructions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Peel and chop onion, carrot, and parsley. 3. In a large skillet over medium-high heat, heat oil. Add onion, carrot, and parsley; cook until tender, about 5 minutes. 4. Add garlic, thyme, salt, and pepper; cook for 1 minute. 5. Add ground beef and ground pork; cook until no longer pink. 6. Add flour; cook until bubbly. 7. Add wine and tomato sauce; bring to a boil. 8. Reduce heat to low; simmer for 30 minutes. 9. Add water and parsley. 10. Bake in preheated oven for 25 minutes. preparare il maialotto 1. Prendere il maialotto e tagliarlo in due parti uguali. 2. Preparare il sugo: mettere in una casseruola uno spicchio d’aglio, una noce di burro, una ciotola di acqua fredda e un pizzico di sale. 3. Far rosolare lo spicchio d’aglio, quindi aggiungere il maialotto tagliato a pezzi e far cuocere fino a che sarà morbida. 4. Aggiungere il brodo e portare a ebollizione, poi far raffreddare. 5. Versare il sugo in una terrina, aggiungere il maialotto ben ricoperto e mescolare. 6. Far riposare il maialotto in frigorifero per almeno 4 ore prima di servire.
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