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Traditional Meat Sauce
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| Servings | Prep Time |
| 8cups | 20minutes |
| Cook Time |
| 3hours |
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Ingredients
- 3Tbsp olive oil
- 2 yellow onionabout 2 cups diced in uniform pieces about 1/2″
- 1medium shallotfinely diced
- 2-3 stalks celeryabout 1 cup diced in uniform pieces about 1/2″
- 2-3 carrotsabout 1 cup diced in uniform pieces about 1/2″
- 2lbs ground meatbeef, pork, sausage or a combination of them (I use beef and sausage)
- 3quarts tomato sauce
- 1cup chicken stock
- 1/4cup red wineoptional
- 1/4cup parsleyrough chopped, fresh
- 1Tbsp oreganodried
- 1Tbsp basildried
- 1bay leaf dried
- 2sprig thymefresh
- 1sprig rosemaryfresh
- 4large cloves garlicroasted
- 2oz parmesan cheeseI use the rind of the parmesan cheese (I usually have a bag full of them in my freezer and toss one in my sauce)
- kosher salt
- pepper
Instructions
- Heat the olive oil in a large dutch oven or stock pot and add the onions, cook for 5 minutes and then add the shallot, carrots and celery. Cook for another 5 minutes.
- In a separate pan, brown the ground meat and cook until no longer pink.
- If necessary, carefully strain any excess fat from the ground meat and add the browned beef to the dutch oven, stir together well.
- Add the tomato sauce, chicken stock and wine, stir well.
- Add the garlic, herbs, parmesean rind and bay leaf to the sauce.
- Bring to a low boil and reduce heat to a low simmer.
- Cook on low, stirring occasionally until the sauce reaches the desired consistency. Usually 2-3 hours will give you a beautiful, rich, thick sauce. Add salt and pepper, if desired, to taste.
- Serve over pasta with freshly grated Parmesan cheese or use in your favorite lasagna recipe.
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