This is one of those dishes I have always wanted to make but never got around too. I read a bunch of recipes and decided this must be one of those dishes where everyone has their own recipe so i took the common ingredients and made it myself.
Pound of Ground beef
pound of ground pork
3 oz of panchetta
1/2 large onion
2 celery stalks
1 large carrot (it was really big or I would have used 2)
4 microplaned cloves of garlic
1 cup chardonay
2/3 cups chicken stock
1 big can of Cento pureed tomatoes
1/2 cup whole lactose free milk
salt and pepper to taste
brown the meat all at once
throw the veg in after the meat is done and cook together for about 5 more minutes (lots of fond on the bottom)
grade the garlic and stir for a minute max
deglaze with wine, scrape up all the good stuff and cook until it is almost gone
pour in chicken stock and tomato puree
Covered and simmered for 3.5 hours stirring occasionally
Tasted it when it was done and it was real tasty. I almost did not put the milk in, but I read that it really makes a difference so I threw caution to the wind and I am really glad I did. Stirred in almost al dente paste so it would finish in the sauce and served it up.
Wife had two helpings which sh never does. Both teenage boys ate three helpings. One of whom is very picky. My wife stopped the other from disappearing into his room with the entire bowl of leftovers as a before bed snack a couple hours later.
I would say it worked out well.
Pound of Ground beef
pound of ground pork
3 oz of panchetta
1/2 large onion
2 celery stalks
1 large carrot (it was really big or I would have used 2)
4 microplaned cloves of garlic
1 cup chardonay
2/3 cups chicken stock
1 big can of Cento pureed tomatoes
1/2 cup whole lactose free milk
salt and pepper to taste
brown the meat all at once
throw the veg in after the meat is done and cook together for about 5 more minutes (lots of fond on the bottom)
grade the garlic and stir for a minute max
deglaze with wine, scrape up all the good stuff and cook until it is almost gone
pour in chicken stock and tomato puree
Covered and simmered for 3.5 hours stirring occasionally
Tasted it when it was done and it was real tasty. I almost did not put the milk in, but I read that it really makes a difference so I threw caution to the wind and I am really glad I did. Stirred in almost al dente paste so it would finish in the sauce and served it up.
Wife had two helpings which sh never does. Both teenage boys ate three helpings. One of whom is very picky. My wife stopped the other from disappearing into his room with the entire bowl of leftovers as a before bed snack a couple hours later.
I would say it worked out well.