Quick Meat Sauce

Name: Quick Meat Sauce
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 2 carrots, peeled and finely chopped; 1 stalk celery, finely chopped; 1 large onion, peeled and finely chopped; 1 1/2 pounds ground veal; 1/2 pound ground pork; 2 pinches Aleppo pepper or 1 pinch red pepper flakes (see note); 3 cloves garlic; 1 bay leaf; Kosher salt and freshly ground black pepper to taste; 1 cup dry white wine; 1 cup peeled, seeded and diced plum tomatoes (about 5); 1 tablespoon tomato paste; 3 tablespoons veal demi-glace; 1/3 cup heavy cream; 1 1/2 teaspoons sage; 2 tablespoons chopped parsley

By Molly O'Neill

Total Time: 45 minutes
Rating: 4(21)
Comments: Read comments

Featured in: Food; Thermodynamic

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Ingredients

Yield:4 to 6 servings

3tablespoons olive oil
2carrots, peeled and finely chopped
1stalk celery, finely chopped
1large onion, peeled and finely chopped
1½pounds ground veal
½pound ground pork
2pinches Aleppo pepper or 1 pinch red pepper flakes (see note)
3cloves garlic
1bay leaf
Kosher salt and freshly ground black pepper to taste
1cup dry white wine
1cup peeled, seeded and diced plum tomatoes (about 5)
1tablespoon tomato paste
3tablespoons veal demi-glace
⅓cup heavy cream
1½teaspoons sage
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
In a large deep saute pan, heat the oil and add the carrots, celery and onion. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the veal, pork, Aleppo pepper, garlic and bay leaf and season lightly with salt and pepper. Cook, breaking the chunks of meat with a spatula, until the meat is no longer pink, about 10 minutes.
Step 2
Add the wine, tomatoes and tomato paste and cook until most of the liquid has evaporated, about 20 minutes. Discard the bay leaf. Stir in the demi-glace, cream and sage and cook for 3 more minutes. Remove from the heat, season with salt and pepper and stir in the parsley. Serve over pasta with freshly grated Parmesan cheese.

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