Quick Meat Sauce
- Total Time
- 45 minutes
- Rating
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Ingredients
- 3tablespoons olive oil
- 2carrots, peeled and finely chopped
- 1stalk celery, finely chopped
- 1large onion, peeled and finely chopped
- 1½pounds ground veal
- ½pound ground pork
- 2pinches Aleppo pepper or 1 pinch red pepper flakes (see note)
- 3cloves garlic
- 1bay leaf
- Kosher salt and freshly ground black pepper to taste
- 1cup dry white wine
- 1cup peeled, seeded and diced plum tomatoes (about 5)
- 1tablespoon tomato paste
- 3tablespoons veal demi-glace
- ⅓cup heavy cream
- 1½teaspoons sage
- 2tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
494 calories; 35 grams fat; 13 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 29 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large deep saute pan, heat the oil and add the carrots, celery and onion. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the veal, pork, Aleppo pepper, garlic and bay leaf and season lightly with salt and pepper. Cook, breaking the chunks of meat with a spatula, until the meat is no longer pink, about 10 minutes.
- Step 2
Add the wine, tomatoes and tomato paste and cook until most of the liquid has evaporated, about 20 minutes. Discard the bay leaf. Stir in the demi-glace, cream and sage and cook for 3 more minutes. Remove from the heat, season with salt and pepper and stir in the parsley. Serve over pasta with freshly grated Parmesan cheese.
- Aleppo pepper is available at specialty stores or by mail from Adriana's Caravan, (800) 316-0820.
Private Notes