Long-Cooking Meat Sauce

Name: Long-Cooking Meat Sauce
Total time: 3 h 30 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 2 carrots, peeled and finely chopped; 1 stalk celery, finely chopped; 1 large onion, peeled and finely chopped; 1 1/2 pounds ground veal; 1/2 pound ground pork; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper to taste; 1 1/4 cups dry white wine; 1 1/4 cups crushed canned tomatoes; 1 cup beef or veal stock; 1 1/2 teaspoons fresh thyme leaves; 1/8 teaspoon freshly grated nutmeg; 2 tablespoons heavy cream

By Molly O'Neill

Total Time: About 3 hours 30 minutes
Rating: 4(19)
Comments: Read comments

Featured in: Food; Thermodynamic

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Ingredients

Yield:4 to 6 servings

3tablespoons olive oil
2carrots, peeled and finely chopped
1stalk celery, finely chopped
1large onion, peeled and finely chopped
1½pounds ground veal
½pound ground pork
2cloves garlic, minced
Kosher salt and freshly ground black pepper to taste
1¼cups dry white wine
1¼cups crushed canned tomatoes
1cup beef or veal stock
1½teaspoons fresh thyme leaves
⅛teaspoon freshly grated nutmeg
2tablespoons heavy cream

Ingredient Substitution Guide

Preparation

Step 1
In a large deep pot set over medium-high heat, heat the oil and add the carrots, celery and onion. Cook, stirring often, until the onions begin to brown, about 10 minutes. Add the veal, pork and garlic and season lightly with salt and pepper. Cook, breaking the chunks of meat with a spatula, until lightly browned, about 10 minutes.
Step 2
Add the wine, tomatoes, stock, thyme and nutmeg. Bring to a boil, lower the heat to a bare simmer and cook, uncovered, stirring frequently, for 3 hours. Stir in the cream, season with salt and pepper and serve over pasta with freshly grated Parmesan cheese.