a food question? jump to the
for more recipe ideas?
out the recipe
to make a proper meat sauce
Yee-Fan Sun |
continued from page 1
Bolognese-style meat sauce
quickie substitutes -- the slow cooking is what makes this dish.
3 Tbsp. olive oil (or a mix of olive oil and butter)
4 fat garlic cloves, peeled
1 medium onion, peeled and ends discarded
1 medium carrot, peeled and end discarded
1 stalk of celery, ends trimmed
1 lb. lean ground beef
1 cup dry white wine
1 cup milk (for an extra yummy treat, you can substitute part of this
with some cream)
good dash of nutmeg
2 14-oz. cans peeled plum tomatoes, including juice
salt and pepper to taste
a few hours
Mince up the garlic, onion, carrot and celery as finely as you can.
In a deep, heavy-bottomed pot, heat up the olive oil over medium heat.
Add the minced veggies, and sauté for a few minutes, until the veggies
are soft and yummy-smelling.
Add the ground beef to the pot, breaking it up with your spatula, along
with a half teaspoonful or so of salt. Cook, stirring and continuing to
break up the meat, for a couple of minutes, until the meat loses its raw
beefy smell, and just begins to brown around the edges.
Before it cooks all the way through, add the white wine. Up the heat to
medium-high until the wine's bubbling vigorously. Cook until the wine's
mostly evaporated, about five minutes (again, you can judge primarily by
smell; it'll lose the strong alcohol aroma).
in two-thirds of the cup of milk as well as the nutmeg, and lower the
heat to medium. Cook, stirring frequently, until the meat is no longer
swimming in milk.
Add the tomatoes. Stir them into the meat mixture, and break up the
tomatoes as best you can with your spatula. When the tomato mixture's
come to a bubble, turn the heat down to low, and cook the sauce at a
very gentle simmer for at least a couple of hours, and preferably
longer. If your heat is turned down as low as it'll go and you find it's
still evaporating off all your liquid before the lengthy cooking time is
up, you can add a bit of water (or better yet, chicken or beef stock) to
keep the sauce from drying out.
When the sauce is very thick and your stomach's anticipatory growls can
be staved off no longer, start cooking your pasta. Meanwhile, stir in
the remaining milk to the sauce, and add salt and pepper to taste.
To serve, toss a bit of the sauce with the pasta, just enough to evenly
coat it. Then top the pasta with additional sauce.
check out these related articles:
noodling around | holy
ravioli! | lasagna | basic
tomato sauce | authentic
. laze . home.