Easy Meat Sauce (America's Test Kitchen) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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from America's Test Kitchen episode 905, Perfecting Pasta Sauces. Bolognese-style meat sauce in under 60 minutes. The meaty flavor comes from the mushrooms; the beef is NOT browned to prevent it from becoming rubbery. Do not be tempted to use a different fat-percentage. 80% lean beef will yield a greasy sauce. 90% lean will become chewy. Ingredients:
1/4 lb white button mushrooms |
1 tablespoon olive oil |
1 medium onion, diced finely |
1 slice white bread (high-quality sandwich bread) |
2 tablespoons milk |
table salt, to taste |
fresh ground black pepper, to taste |
1 lb 85% lean ground beef |
6 garlic cloves, minced fine |
1/4 teaspoon red pepper flakes |
1 tablespoon tomato paste |
1 (14 1/2 ounce) can diced tomatoes, juice drained and reserved |
3 teaspoons fresh oregano or 1 teaspoon dried oregano |
1 (28 ounce) can crushed tomatoes |
1/4 cup grated parmigiano-reggiano cheese |
Directions:
1. Remove stems from mushrooms. Cut into quarters and toss into food processor. Chop finely, 8-10 1-second pulses.
2. Heat olive oil in a medium saucepan over medium-high heat until it smokes. Add onion and mushrooms and saute until soft and very brown, 6-12 minutes.
3. Pulse milk and bread in food processor until it forms a paste, about 8 pulses. Add salt and pepper. Add beef and pulse until just combined, about 6 pulses.
4. Add garlic, red pepper flakes and tomato paste to saucepan. Deglaze with 1/4 cup of the reserved tomato juices (discard or consume the rest). Add 2 tsp fresh oregano (if using dried oregano, add all of it now) and stir well.
5. Add meat mixture and stir until no longer pink, but not yet brown. Add drained, diced tomatoes and crushed tomatoes. Stir well, and simmer gently 30 minutes.
6. Add remaining fresh oregano and Parmigiano cheese. Season with salt and pepper to taste, and serve over pasta.
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