Arthur Zampaglione's Rustic Meat Sauce Recipe - Cooking Index
4 tablespoons | 60ml | Butter |
1/8 cup | 29ml | Olive oil |
2 | Celery - minced | |
3 | Carrots - minced | |
1 1/2 | Onions - minced (medium) | |
4 | Fresh bay leaves | |
1/2 lb | 227g / 8oz | Ground veal |
1/2 lb | 227g / 8oz | Ground pork |
4 cups | 948ml | Stewed tomatoes - with juice |
1 cup | 237ml | White wine |
1/2 lb | 227g / 8oz | Beef stewing meat - cut into 1-inch chunks |
1/2 lb | 227g / 8oz | Pork - cut into 1-inch chunks |
1/2 lb | 227g / 8oz | Sweet Italian sausage - skin and fennel seeds removed |
Salt and ground black pepper - to taste | ||
1/4 cup | 23g / 0.8oz | Italian parsley - minced |
1 lb | 454g / 16oz | White mushrooms - cut into wafer-thin slices |
Parmesan cheese - for garnish |
Melt butter with the olive oil over high heat. Add celery, carrot, onion and bay leaves, and saute over medium high heat for 5 minutes Reduce heat to medium low, add ground veal and pork, and simmer with vegetables, 7 minutes. Add tomatoes and their juice, cook uncovered for 15 minutes.
Add the wine, the chunked beef and pork and the sausage, and cook uncovered for 30 minutes, stirring frequently. Adjust the seasoning with salt and ground black pepper. Add the mushrooms and parsley and toss Serve immediately over soft polenta, with grated Parmesan on the side.
Source:
Cook's Illustrated, Mar./Apr. 1994, Page 26.
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