Slightly more complex than the brooklyn style meat sauce. This one takes more effort, and thus has more reward.
Ingredients
- 2/3rd lb ground lamb
- 2/3rd lb ground veal
- 2/3rd lb ground pork
- 2 carrots diced fine
- 2 stalks celery diced fine
- 1 medium onion diced
- 8 cloves garlic
- 2 tbs tomato paste
- 1 tbs oregano
- 1/2 tsp pepper flake
- 2 cups chicken stock
- 1 1/2 cups red wine
- 1 cup whole milk
- 2 28oz cans crushed tomato
- 3 bay leaves
- Salt (at least 1 tbs, probably more)
Directions
- In a dutch oven, heat a couple tbs of olive oil
- Brown meats (you can do it all together)
- Evac meats
- Lower heat, cook onions, celery, carrots till soft
- Add garlic, oregano, and pepper flake, cook a minute
- Add tomato paste, cook two minutes
- Add crushed tomato, wine, milk , and bay. Stir
- Add in stock, Stir (i do this separately because stock is hot and milk is not, curdling the milk would be ruinous)
- Bring up temp to a boil, reduce to a simmer, partially cover
- Cook 4 hours stirring occasionally till very thick.
Categories: Sauces
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