10 August, 2010
I ended up getting a bumper crop of red plum tomatoes from my garden this week, so I made this sauce. I prepared the tomatoes by peeling the skins off (dip into boiling water for 30 seconds), then cutting them in half, removing the seedy goo inside, and dousing them with a little balsamic vinegar on sheet pans, and then roasting them in a very hot oven. When they were done, I ran them through the food processor. But you could whiz a couple cans of plum tomatoes if you want. The trick about reducing the wine and adding it as a syrup is probably cheating, but it cuts down on the cooking time by 45 minutes. Overall, expect this sauce to take 2 to 3 hours to make. Freezes well.
1 onion, cut into 8ths
½c baby carrots
2 stalks of celery, cut into 3rds
2 T butter
½ lb ground beef
½ lb ground pork
½ lb ground bison (or ground veal)
2 T tomato paste
1 pint whole milk
2 c red wine
3 cans San Marzano plum tomatoes, whizzed in the food processor, or fresh tomatoes, treated as described above.
2 cups chicken stock
Run the vegetables through a food processor until they’re chopped quite fine. Put into a preheated, thick bottomed pot (over medium heat) with the butter and cook until softened and fragrant. Add the meat and break it up with your spoon. You’re not really trying to brown anything, just get it all into smaller pieces. Mix in tomato paste. Add the milk and bring it to a boil, then simmer until most of the liquid is evaporated, stirring occasionally. Meanwhile, in a separate sauce pan, reduce the red wine to a syrup, then add it to the milk and meat mixture. Add in the tomatoes and then simmer, simmer, simmer. Low and slow, with the lid off. You want it to barely bubble. Stir it often, and cook it until it’s thick.