Recipe summary
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
If you’re a home cook you need a good meat sauce recipe up your sleeve. This is one of mine. Its secret is that I don’t brown the meat. That way it doesn’t toughen and need hours of braising to tenderize again. I also use a food processor to save a lot of knife work. Quick, easy and tasty!
Preparation time:
Cooking time:
Yield:
4
Ingredients
-
3
tablespoons
of olive oil
-
3
onions, cut into large chunks
-
2
carrots, cut into large chunks
-
3
garlic cloves
-
2
cups
of button mushrooms
-
3
stalks
of celery, cut into large chunks
-
2
tablespoons
of olive oil
-
6
ounces
of pancetta or bacon, sliced thinly
-
8
ounces
of ground beef
-
8
ounces
of ground pork
-
8
ounces
of ground veal
-
1
can
of tomato paste
-
2
cups
of red wine
-
2
bay leafs
-
1
large can of stewed tomatoes
-
salt and pepper