Danielle Walker's Against All Grain
TomatoLess Meat Sauce
Posted By Danielle Walker On September 8, 2012 @ 7:00 am
Danielle Walker - AgainstAllGrain.com
- 2 tablespoons unsalted butter (bacon fat will work too, just reduce the salt slightly)
- 2 tablespoons extra virgin olive oil
- 2 cups carrots, peeled and diced
- 2 cups beets, peeled and diced
- 1 cup yellow onion, peeled and diced
- 1 celery stalk, chopped
- 5 garlic cloves, minced
- 3 pieces of bacon, chopped
- 2½ teaspoons sea salt
- ¼ teaspoon fresh cracked pepper
- ¾ cup dry red wine
- 1 cup chicken stock
- 2 bay leaves
- 1 tablespoon fresh basil, chopped
- 1½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon apple cider vinegar
- 1 pound ground beef or pork (I used grassfed 85/15 beef)
- Melt the butter with the olive oil in a sauce pan set over medium-high heat. Sauté the onions and garlic for 3-4 minutes. Add the bacon and cook for another 2-3 minutes, until the onions are translucent.
- Add the carrots, beets, and celery and cook until the vegetables have softened slightly, about 5-6 minutes.
- Pour in the wine and stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Carefully pour the sauce into a blender and blend on low for 15 seconds, then increase the speed to high and continue to blend until you have a smooth sauce.
- *Be careful when blending hot liquids as they have the tendancy to splatter. You can also use an immersion blender in the pot.
- Return the sauce to the pan. Add the bay leaves, basil, oregano, thyme, and vinegar. Bring to a simmer then crumble the ground meat with your hands and add it to the sauce. Cook over medium heat for 30 minutes, until the meat is fully cooked.
- *The thickness of the sauce will depend on what the fat content of your meat is. If it is too thick, add a little more stock towards the end of the cooking process until it has reached your desired thickness.
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