Julio’s Basics: Classic Meat Sauce

Click here for a PDF of this recipe without photos.

Adapted from Bon Appetit Magazine

  • 4 Tb extra-virgin olive oil
  • 4 medium onions, finely diced
  • 4 celery ribs, finely diced
  • 4 carrots, peeled and finely diced
  • 4 cloves garlic, minced
  • 1 lb ground beef
  • 1 lb ground veal
  • 6 oz pancetta or guancale, finely chopped
  • 1 cup dry red wine
  • 1 tsp crushed red pepper
  • 8 cups beef stock
  • ½ cup tomato paste
  • Salt

Heat oil in a large Dutch oven over medium-high heat.  Add onions, celery, and carrots.  Cook until soft, stirring occasionally – about 10 minutes.  Add garlic and cook for 1 minute  Add beef, veal, and pancetta.  Cook – stirring and breaking meat apart – until browned (another 15 minutes or so).  Add the wine and bring to a simmer, stirring while it cooks and scraping the fond from the bottom of the pan.  When it comes to a boil, continue cooking for one minute.  Add the crushed red pepper, stock, tomato paste, and salt.  Reduce to a gentle simmer and cook – stirring occasionally  for 2 or 3 hours.  Sauce can be made a day or two in advance and stored in the refrigerator.

This is best served with wide pasta; the photo above shows the sauce with homemade pappardelle.


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