Quick Meat Sauce
adapted from Molly O'Neill's 5.21.00 Food
This recipe called for 3 tablespoons of Demi Glace, so we substituted 1/2 ounce of our Demi Glace Gold, a true Demi Glace reduced 4 times.
Serves 4 - 6 people
featuring Demi-Glace Gold®
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
- 1 pinch red pepper flakes
- 3 cloves garlic
- 1 bay leaf
- Salt & Pepper, to taste
- 1 cup plum tomatoes (about 5), peeled, seed and diced
- 1 table spoon tomato paste
- 1/2 ounce of Demi-Glace Gold®
- 1/3 cup heavy cream
- 1 1/2 teaspoons sage
- 2 tablespoons chopped parsley
- 1 cup dry white wine
Preparation:
In a large sauté pan, heat the oil and add the carrots, celery, and onion. Cook, stirring often until the vegetables are soft, about 5 minutes.
Add the veal, pork, red pepper flakes, garlic, and bay leaf and season lightly with salt and pepper. cook, breaking the chunks of meat with a spatula, until the meat is no longer pink, about 10 minutes.
Add the wine, tomatoes and tomato paste and cook until most of the liquid ahas evaporated, about 20 minutes. Discard the bay leaf.
Stir in the demi glace, cream and sage and cook for 3 more minutes. Remove from the heat, season with salt and pepper and stir in the parsley.
Serve over pasta with freshly grated Parmesan cheese.
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