Long-Cooking Meat Sauce
Updated February 11, 2016
- Total Time
- About 3 hours 30 minutes
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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 ½ pounds ground veal
½ pound ground pork
2 cloves garlic, minced
Kosher salt and freshly ground black pepper to taste
1 ¼ cups dry white wine
1 ¼ cups crushed canned tomatoes
1 cup beef or veal stock
1 ½ teaspoons fresh thyme leaves
⅛ teaspoon freshly grated nutmeg
2 tablespoons heavy cream
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 88 milligrams cholesterol; 477 calories; 16 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 32 grams fat; 1 gram trans fat; 2 grams fiber; 828 milligrams sodium; 30 grams protein; 4 grams sugar
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 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.
Private Notes