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
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
1 teaspoon thyme (flakes)
1 Bay leaf
the celery, onions, garlic and carrots for a couple of minutes.
the meat and break it up. When
brown add back the sweated vegetables.
diced tomatoes, tomato paste, beef broth, and red wine. Stir.
mixture to a boil. Add salt,
pepper, thyme and bay leaf.
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.