Emeril's Meat Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/3 lb	151g / 5.3oz	Ground beef
1/3 lb	151g / 5.3oz	Ground veal
1/3 lb	151g / 5.3oz	Ground pork
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Finely-chopped onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/2 cup	55g / 1.9oz	Finely-chopped carrot
2 tablespoons	30ml	Chopped garlic
2		Peeled, seeded, chopped tomatoes - - (28 oz ea)
1		Tomato paste
4 cups	948ml	Beef stock or water
2		Fresh thyme sprigs
2		Bay leaves
2 teaspoons	10ml	Dried oregano
2 teaspoons	10ml	Dried basil
1		Crushed red pepper
2 oz	56g	Parmigiano-Reggiano cheese

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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