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Emeril's Meat Sauce
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Tablespoon Olive oil
/3 Pound Ground beef
/3 Pound Ground veal
/3 Pound Ground pork
Salt; to taste
Freshly−ground black pepper; to taste
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4
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Cup Finely−chopped onions
/2 Cup Finely−chopped celery
/2 Cup Finely−chopped carrot
Tablespoon Chopped garlic
Can Peeled; seeded, chopped tomatoes, − (28 Ounce ea)
Small Can Tomato paste
Cup Beef stock or water
Fresh thyme sprigs
Bay leaves
Teaspoon Dried oregano
Teaspoon Dried basil
Pinch Crushed red pepper
Ounce Parmigiano−Reggiano cheese
6 Fat; 0 Other Carbohydrates
In a large nonreactive saucepan, over medium heat, add the oil. In a mixing
bowl, combine the meat. Season with salt and pepper and mix well. When the
oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions,
celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or
until the vegetables are soft. Add the garlic and tomatoes. Season with salt
and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with
the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil
and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to
medium and simmer for about 2 hours. Stir occasionally and add more liquid
if needed. During the last 30 minutes of cooking, reseason with salt and
pepper and stir in the cheese. Remove from the heat and let sit for 15
minutes before serving. This recipe yields about 1 1/2 to 2 quarts.
Emeril's Meat Sauce
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