Rustic Ragu With Fontina

Ingredients

• 4 carrots, 1 minced, 3 roughly chopped
• 4 stalks celery, 1 minced, 3 roughly chopped
• 1 onion, 1/4 minced, 3/4 diced
• 1 green bell pepper, 1/4 minced, 3/4 roughly diced
• 8 ounces Crimini mushrooms, roughly sliced
• 4 cloves garlic, minced
• 1 1/4 pounds extra-lean ground beef (I used 93%% lean)
• 1/2 cup full-flavored red wine (I use a Cabernet Sauvignon)
• 28 ounces canned diced tomatoes, with juice
• 6 ounces tomato paste
• 2 tablespoons fresh basil, cut chiffonade
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 1/4 cups shredded Parmesan cheese
• 1 1/4 cups shredded Fontina cheese

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