Twelve Days of Sauce - Eighth Day

Chef Don at the Bevi Bistro makes the list once again, this time with his meat sauce or “gravy.”  It’s a bit different from Art’s Special Sauce, yet just as delicious, rich and, well, delicious!  I think the trick with Don’s Sauce is the oven-time to thicken it up.


Don’s Meat Sauce

One large onion chopped (finely chopped)
About ½ cup of chopped celery (finely chopped)
¼ cup shredded carrots **
2 teaspoons chopped garlic
1-1/2 pounds of ground meat—beef, veal, and pork mixture
Can of Stewed Diced Tomatoes (14 ½ oz)
Can of Tomato Paste (Small can about 4 oz)
Beef Broth (Approx 10 ounces)
1 cup of red wine
2 teaspoons of Salt
Ground pepper
1 teaspoon thyme (flakes)
1 Bay leaf

** Sub for carrots could be about 2 tsp sugar—that will cut the acid of the tomatoes.

    Sweat the celery, onions, garlic and carrots for a couple of minutes. Brown the meat and break it up.  When brown add back the sweated vegetables.   Add diced tomatoes, tomato paste, beef broth, and red wine.   Stir. Bring mixture to a boil.  Add salt, pepper, thyme and bay leaf. Place in preheated oven 325 degrees and cook for at least 2 hours.

Check for thickness—if needed make a paste of flour and water to thicken sauce.  (Tablespoon of flour to about ¼ cup of water.)  Add to sauce and cook until mixture comes to a boil again in oven.  You can check the thickness at 1 hour and adjust thickness.



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