Long-Cooking Meat Sauce
adapted from Molly O'Neill's 5.21.00 Food
This recipe called for 1 cup of veal or beef stock, so we substituted our Glace de Viande Gold, a 20 to 1 concentrated brown stock, perfect for recipes like this.
Serves 4 - 6 people
Ingredients:
- 3 tablespoons olive oil
- 2 carrots, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large onion, peeled and finely chopped
- 1 1/2 lbs. ground veal
- 1/2 pound ground pork
- 2 cloves garlic, minced
- Salt & Pepper, to taste
- 1 1/4 cups dry white wine
- 1 1/4 crushed canned tomatoes
- 1/2 oz Glace de Viande Gold reconstituted in 8 oz hot water
- 1 1/2 teaspoons fresh thyme leaves
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons heavy cream
Preparation:
In a large deep pot set over medium high heat, heat the oil and add the carrots,, celery and onion. Cook, stirring often, until the onions begin to brown, about 10 minutes. Add the veal, pork and garlic and season lightly with salt and pepper. Cook, breaking the chunks of meat with a spatula, until lightly browned, about 10 minutes.
Add the wine, tomatoes, reconstituted Glace de Viande Gold, thyme and nutmeg. Bring to a boil, lower the heat to a bare simmer and cook, uncovered, stirring frequently for 3 hours. Stir in the cream, season with salt and pepper and serve over pasta with freshly grated Parmesan cheese.
Print this page
