| Cuisine: Italian | Type: Sauce or Dressing | Serves: |
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Source:
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Rick Robinson |
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Attributes:
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Book |
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Comments:
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We usually double the recipe so we have leftover sauce to freeze. Typically, a recipe calls for 2 cups of sauce, so we freeze what we don't use immediately in 2-cup food-storage containers. Be sure to label them with the ingredient and date. We find it challenging to source non-smoked bacon. You could get a pork belly and cut your own. But when we use mildly smoked bacon, such as applewood, the taste has a pleasant smokiness that we like. |
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Serving Suggestions:
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Sauce can be used over spaghetti, in a lasagne, or in a rigatoni casserole. Blends well with a bechamel. |
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Ingredients:
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1/4 lb chopped unsmoked bacon 1 medium onion, chopped 1 celery stick, chopped 1 carrot, scraped & chopped 3 tbs. olive oil 1 lb of beef/pork mixture, ground 1 cup chicken broth 1 cup dry white wine 4 cups peeled Italian tomatoes 3/4 cup tomato puree 1 tsp. salt freshly ground black pepper 1/2 cup heavy cream (optional) 1/8 tsp. ground nutmeg Can be doubled. |
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Instructions:
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1. In a deep kettle or stock pot combine bacon, vegetables and oil. Cook stirring over low heat until onions are translucent and the vegetables are soft. Add the meat. Using a wooden spoon break up any lumps. Cook only until the meat loses color. Do not brown. If there is a lot of grease, drain some of it. Add the chicken broth and wine. Increase heat and cook until sauce thickens a little. Add rough cut tomatoes with juice, tomato puree, salt, pepper and nutmeg. Stir well. 2. Cook at a very slow bubble, stirring occasionally to prevent sticking. Cooking will take 3-4 hours. The sauce should become very thick. Taste and adjust seasonings. 3. Before serving, add cream (optional). 4. Can be refrigerated 5-6 days. Freezes well, just bring to a gentle boil before serving. |
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2001-03-10