EASY MEAT SAUCE (AMERICA'S TEST KITCHEN)
from America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Bolognese-style meat sauce in under 60 minutes. The meaty flavor comes from the mushrooms; the beef is NOT browned to prevent it from becoming rubbery. Do not be tempted to use a different fat-percentage. 80% lean beef will yield a greasy sauce. 90% lean will become chewy.
Provided by DrGaellon
Categories Sauces
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove stems from mushrooms. Cut into quarters and toss into food processor. Chop finely, 8-10 1-second pulses.
- Heat olive oil in a medium saucepan over medium-high heat until it smokes. Add onion and mushrooms and saute until soft and very brown, 6-12 minutes.
- Pulse milk and bread in food processor until it forms a paste, about 8 pulses. Add salt and pepper. Add beef and pulse until just combined, about 6 pulses.
- Add garlic, red pepper flakes and tomato paste to saucepan. Deglaze with 1/4 cup of the reserved tomato juices (discard or consume the rest). Add 2 tsp fresh oregano (if using dried oregano, add all of it now) and stir well.
- Add meat mixture and stir until no longer pink, but not yet brown. Add drained, diced tomatoes and crushed tomatoes. Stir well, and simmer gently 30 minutes.
- Add remaining fresh oregano and Parmigiano cheese. Season with salt and pepper to taste, and serve over pasta.
Nutrition Facts : Calories 286.2, Fat 15.5, SaturatedFat 5.6, Cholesterol 54.6, Sodium 331.9, Carbohydrate 19.3, Fiber 4.5, Sugar 3.6, Protein 19.8
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