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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
3 1/2 cups
1/4 lb (1 cup) smoked ham, coarsely chopped
1 cup coarsely chopped onions
1/4 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
4 tbsp butter
2 tbsp olive oil
1 lb. ground beef
2 lbs Italian sausage
1/2 cup dry red wine
2 cups beef stock
*28 oz can of peeled Italian plum tomatoes (optional)
6 oz can tomato paste
Fresh or dry Italian spices, such as fennel, oregano, basil, to taste
Pinch of ground nutmeg
Fresh ground pepper & salt
Combine chopped ham, onions, carrots and celery on cutting board and chop them together into very small pieces. Melt 2 tbsp of butter over moderate heat in large, heavy-bottomed skillet. When foam subsides, add the chopped mixture and cook, stirring frequently, for about 10 minutes or until it is lightly browned. Transfer to a heavy 3 to 4 quart saucepan.
Heat the 2 tbsp of oil in the same skillet. Lightly brown the ground beef and sausage over moderate heat. Be sure to break up into small pieces. Add wine, increase heat and simmer briskly, stirring until almost all of the liquid is cooked away. Add the meat to the chopped vegetable and ham in the saucepan and stir in the stock, tomatoes and paste. Bring to boil over high heat, reduce heat to simmer and reduce for about 45 minutes, occasionally stirring. Taste and adjust seasoning, add pinch of nutmeg, salt and pepper.
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NORTHERN ITALIAN MEAT SAUCE
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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
3 1/2 cups
1/4 lb (1 cup) smoked ham, coarsely chopped
1 cup coarsely chopped onions
1/4 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
4 tbsp butter
2 tbsp olive oil
1 lb. ground beef
2 lbs Italian sausage
1/2 cup dry red wine
2 cups beef stock
*28 oz can of peeled Italian plum tomatoes (optional)
6 oz can tomato paste
Fresh or dry Italian spices, such as fennel, oregano, basil, to taste
Pinch of ground nutmeg
Fresh ground pepper & salt
Combine chopped ham, onions, carrots and celery on cutting board and chop them together into very small pieces. Melt 2 tbsp of butter over moderate heat in large, heavy-bottomed skillet. When foam subsides, add the chopped mixture and cook, stirring frequently, for about 10 minutes or until it is lightly browned. Transfer to a heavy 3 to 4 quart saucepan.
Heat the 2 tbsp of oil in the same skillet. Lightly brown the ground beef and sausage over moderate heat. Be sure to break up into small pieces. Add wine, increase heat and simmer briskly, stirring until almost all of the liquid is cooked away. Add the meat to the chopped vegetable and ham in the saucepan and stir in the stock, tomatoes and paste. Bring to boil over high heat, reduce heat to simmer and reduce for about 45 minutes, occasionally stirring. Taste and adjust seasoning, add pinch of nutmeg, salt and pepper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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