Meat Sauce

AuthorPlanet Depos
DifficultyIntermediate

[cooked-sharing]

Yields1 Serving
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

Ingredients

 3 35-ounce cans Italian plum tomatoes and their liquid
 1 lb Ground meatloaf mix (beef, pork, and veal).
 1 can of tomato paste (any brand)
 Extra-virgin olive oil
 5 Cloves of garlic, peeled
 6 oz Dry white wine
 1 Medium yellow onion
 Whole cloves
 Fresh basil
 Salt

Directions

1

Cover the bottom of a large heavy-bottomed pot with a thick layer of extra virgin olive oil and add garlic cloves over medium heat.

2

Allow garlic to brown and then remove from pot. If the garlic burns, start over; otherwise, your sauce will be bitter.

3

Add the meat and brown.

4

Add the dry white wine and let it cook off.

5

Meanwhile, using a food processor, pulse one can of tomatoes at a time until liquified (no pieces of tomatoes can be seen).

6

Gently pour the pureed tomatoes into the pot, taking care so as not to get burned with the splatter.

7

Peel the onion and insert five or six cloves into the onion and then gently drop in the pot.

8

Add about two teaspoons of salt and two handfuls of fresh basil and stir.

9

Cook with the lid slightly ajar on medium heat, stirring occasionally, for 1.5 hours; then add the tomato paste and stir. Continue cooking and stirring occasionally for another 1.5 hours.
90 Minutes

Category,

Ingredients

 3 35-ounce cans Italian plum tomatoes and their liquid
 1 lb Ground meatloaf mix (beef, pork, and veal).
 1 can of tomato paste (any brand)
 Extra-virgin olive oil
 5 Cloves of garlic, peeled
 6 oz Dry white wine
 1 Medium yellow onion
 Whole cloves
 Fresh basil
 Salt

Directions

1

Cover the bottom of a large heavy-bottomed pot with a thick layer of extra virgin olive oil and add garlic cloves over medium heat.

2

Allow garlic to brown and then remove from pot. If the garlic burns, start over; otherwise, your sauce will be bitter.

3

Add the meat and brown.

4

Add the dry white wine and let it cook off.

5

Meanwhile, using a food processor, pulse one can of tomatoes at a time until liquified (no pieces of tomatoes can be seen).

6

Gently pour the pureed tomatoes into the pot, taking care so as not to get burned with the splatter.

7

Peel the onion and insert five or six cloves into the onion and then gently drop in the pot.

8

Add about two teaspoons of salt and two handfuls of fresh basil and stir.

9

Cook with the lid slightly ajar on medium heat, stirring occasionally, for 1.5 hours; then add the tomato paste and stir. Continue cooking and stirring occasionally for another 1.5 hours.
90 Minutes

Meat Sauce
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