Happy New Year! 2010 was whack and I’m sure 2011 will be too. So on that note…here is a recipe for a delicious meat sauce that will have you and your loved ones doing a little happy dance. You can prepare it up to 2 days in advance and it can be stored in the freezer up to one month. Oh…and its fool proof…you can’t jack up this sauce…unless you’re one of those people who can’t even boil an egg…then you might need someone to help you.
Makes 8 cups
2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 cloves of garlic, finely sliced
1/4 cup extra virgin olive oil
1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in a food processor until finely ground
1 pound ground beef
1 pound ground pork (not lean)
1 6-ounce can tomato paste
1 28-ounce can chopped tomatoes
1 cup dry white wine or beef stock
1 cup water
1 teaspoon fresh thyme leaves (1/2 tsp of dry thyme works too)
1 1/2 teaspoons kosher salt (or to taste)
1/2 teaspoon fresh black pepper ( or to taste)
1 cup heavy cream
Heat olive oil in a large saucepan. Add onions, celery, carrots and garlic and sautee over moderate heat until softened. This should take about 5 minutes.
Add the pancetta, veal and pork and cook until no longer pink, breaking up the meat as it cooks. This should take about 6 minutes.
Add the tomato paste, heating it and mixing it in the cooked meat. Add the white wine and deglaze the pan. Add the water, canned tomato and thyme and gently simmer the sauce, covered, until it thickens and reduces, about an hour to an hour and a half I let mine simmer for an hour and a half. Once thickened add salt and pepper and heavy cream. Stir to blend.
Eat with fresh pasta and a side of good garlic bread.