Ingredients
- 2 sprigs mint (fresh)
- 1 sweet onion
- 1 celery stalk
- 1 carrot
- 2,800 ml non-aluminum saucepan
- 130 gr pork (ground)
- 45 ml olive oil
- 30 ml oil in
- 1 gr thyme (dried)
parsley, and salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, for 1.5 hours. This sauce may be refrigerated in a tightly covered container for up to one week. It can also be frozen for up to 4 months. ~-
