山核桃碎牛肉猪肉酱

将烤箱预热到325度。将小牛肉、猪肉和肝脏(如果愿意的话)放入一个大煎锅中，用中火煮，不断搅拌，直到棕色，大约10分钟。用漏勺把肉舀到一个大碗里。沥干油，把黄油倒入煎锅。当它融化后，加入洋葱、芹菜和葱。搅拌，直到洋葱变成半透明，3到4分钟。加入欧芹，百里香和月桂叶。继续煮，不断搅拌，直到蔬菜变软，大约5分钟。把混合物和肉一起刮进碗里。搅拌均匀。 In a second bowl, add just enough water to the bread crumbs to moisten, then squeeze out excess water and add moistened bread crumbs to the meat mixture. Stir well. Stir in the pecans, then the eggs. Season with salt and pepper. Stir well. Transfer the dressing to a 4-quart ovenproof casserole dish, cover, and bake until well browned and bubbly, about 45 minutes.