Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
| Servings | Prep Time |
| 12 people | 20 minutes |
| Cook Time |
| 1 to 2 hours |
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Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
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Ingredients
- 1/2 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup grounded prosciutto or mortadella
- 1 pound double ground veal
- 1 pound double ground beef
- 1 pound double ground pork
- 1/2 tsp grounded cumin
- 1/2 tsp grated nutmeg
- 1 small glass red wine
- 2 tbsp tomato concentrate
- 1 16-ounces large can crushed tomatoes
- 2 cups chicken or beef stock
- 1 bouquet garni tie bay leaves, parsley, rosemary, basil, thyme together
- salt and pepper
- extra virgin olive oil
Servings: people
Instructions
- Warm a couple of table spoon of olive oil in a large heavy bottom pan. Add onion, celery and carrots. Cook for 10 to 15 minutes until soft but not browned. Add prosciutto/mortadella and keep cooking for an extra 10 minutes on a low flame. Rise the heat to medium high add veal, pork and beef. Cook stirring occasionally until browned.
- Add wine, cook the alcohol out for a couple of minutes on a low the flame.
- Season with a sprinkle of nutmeg, cumin, salt and pepper. Add tomato concentrate and cook for a couple of minutes. Add crushed tomatoes, stock and the bouquet garni.
- Cook on slow heat for at a couple of hours or until the sauce is nicely reduced and compact. Taste for seasoning and discard the herbs before serving or freezing.
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