Two Guys in a Cucina
TGIAC

Meat Sauce

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TGIAC Featured Recipe

So this is where Two Guys in a Cucina don’t really see eye to eye… in the previous post you have John’s Recipe for a Bolognese sauce… and in this post… well Recipe?? What Recipe?!!

Basically when I make a sauce… well it’s never really the same… it depends on what ingredients I find when I go shopping… This time around I used a mixture of ground beef/veal/pork, with pork and veal stewing cubes. The previous time I made sauce I had pork ribs, sausages and lamb cubes as well. It comes out great anyways because I cook it for so long it basically melts all together and I season it to my liking. Heck one time I even threw in some jerk sauce to add some real kick to it.

I haven’t included any measurements because It all depends on how much sauce you want to make. I like making a big batch and then freezing it so I have a supply.

So basically my “recipe” is just the base technique I use to make a sauce… its very flexible, so go nuts!

Pedro’s Meat Sauce

Ingredients…this time anyways!

  • Olive oil;
  • Vegetable oil;
  • Plum tomatoes in cans;
  • Fresh plum tomatoes;
  • Pureed Tomatoes with basil (Regina – Molisana ~ Pomodoro & basilico);
  • Red onion;
  • Garlic;
  • Red, green, orange and yellow bell peppers;
  • Portobello and white mushrooms;
  • Porc & veal stewing cubes;
  • Mixture of ground beef, porc and veal;
  • Celery leaf sachet;
  • Parmesan cheese;
  • Spices (oregano, chili powder, cayenne pepper, thyme, basil, bay leaves, rosemary, paprika, crushed red pepper, fresh ground pepper);
  • Lots of thyme…i mean time!

Instructions

  1. Chop all your onions, garlic, bell peppers, mushrooms, fresh tomatoes and reserve seperately;
  2. Sauté the onions and garlic in olive oil until caramelized in both a sauce pot and a large skillet;
  3. Sweat the bell peppers with vegetable oil in a separate skillet and set aside;
  4. Sear and season the cubes in the pot and the ground meat in the skillet until lightly browned;
  5. Mix meats together in pot;
  6. Add the fresh canned and pureed tomatoes into pot;
  7. Add the bell peppers and mushrooms to pot;
  8. Add Parmesan cheese to sauce and stir it all together;
  9. Season to taste…have fun with it;
  10. Add celery leaves in a sachet made from a coffee filter [to remove the acidity];
  11. Let the sauce sit on low heat for a indeterminate amount of time [6 hours this time around] and stir occasionally to avoid burning the sauce. You will have to skim the sauce from time to time.

As you can see, all the ingredients are prepped.

This is where we sauté the garlic and red onions

Here we added the meats and seasoned them while searing

Sweat the bell peppers and add a bit of red wine [optional] ….thanks Adamo!

Afterwords, mix the meats and then add in the various tomatoes

Now throw in everything else!

And then, add some cheese!

This part almost made me feel like a florist…. Throw these bad boys in… careful though…. They may break open with too much abuse! [Speaking from experience here…]

And six hours later…voilà Meat Sauce! Enjoy!

Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!