I found this recipe in a Rachel Ray magazine. It is hands down one the the best and most versatile sauces I have ever used. I always make a double batch and freeze the extra. It can be used to make six different dishes: Pasta Bolognaise, Beer Enchiladas with Jalapeno Slaw*, Beef-and-Feta Pasta Bake*, Inside Out Pizza Rolls*, Deconstructed Lasagna*, and Three Cheese Homemade Manicotti*. I am sure you will find many more tasty things to do with it. The best part is it is extremely cost efficient. I often make a double batch if food funds are tight, because all the ingredients used in the auxiliary dishes are either fairly cheap, things I keep on hand, or both.
MULTI-TASKING MEAT SAUCE
MAKES: 7 CUPS
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta (italian bacon)
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and Pepper
1.In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes.
2. Stir in the tomato puree and 1 cup of water bring to a simmer. Partially cover cook over low heat, stirring occasionally for the last 30 minutes, until thickened about 2 hours. Season with salt and pepper.
Use half, and save the rest for another of the 6 recipes to follow.
*Recipes from Rachel Rays Magazine.
HINTS:
I buy my pancetta pre-diced to save time. Don't let the price deter you from using it. It really makes the recipe. A 4-ounce container of pre-chopped pancetta will yield about four batches of sauce and you can freeze the rest to use later.
To finely chop the carrots, celery and onion I use my trusty Pampered Chef Food Chopper. It convenient and easy to use, clean and choppes the veggies perfectly every time. I have had mine for over 10 years and it is still in great condition. You can find one for yourself at www.pamperedchef.biz/zlyussman .
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