LONG-COOKING MEAT SAUCE

Long-Cooking Meat Sauce image

Provided by Molly O'Neill

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 14

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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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 824 milligrams, Sugar 4 grams, TransFat 1 gram