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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is from Stephanie Alexander's, The Cooks Companion Ingredients:
1 onion, finely chopped |
1 stalk celery, finely sliced |
2 garlic cloves, finely chopped |
2 tablespoons olive oil |
400 g minced beef or 400 g veal |
100 g pancetta or 100 g smoked streaky bacon, chopped |
2 teaspoons plain flour |
1/2 cup dry white wine |
salt |
fresh ground black pepper |
freshly grated nutmeg |
2 cups veal stock or 2 cups chicken stock or 2 cups tomato juice |
4 ripe tomatoes, peeled, seeded and chopped or 1 (400 g) peeled tomatoes with juice, pureed |
2 tablespoons tomato paste |
1 sprig thyme |
1 bay leaf |
Directions:
1. Saute onion, celery and garlic in oil in a large saucepan until softened.
2. Add minced meat and pancetta and fry until meat breaks up into small lumps.
3. Sprinkle in flour, then stir well.
4. Add wine, salt, pepper and nutmeg.
5. Mix well, then increase heat and boil to evaporate liquid.
6. Add stock, tomato, tomato paste and herbs.
7. Reduce heat again and simmer for 1 hour, stirring from time to time.
8. Taste for seasoning.
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