Bolognesesque Tomato Sauce

Ingredients:

1 lb. Ground Meat (Beef/Pork/Veal/Venison/etc.)

1 16 oz. Can Tomatoes

1 Large White Onion - Diced Fine

1 Large Carrot - Diced Fine

2 Med.-Large Stalks Celery - Diced Fine

3 Cloves Garlic - Minced

1.5 c. Beef Stock (More may be needed)

.5 c. Red Wine

~1 Tbsp. Tomato Paste

~1 Tbsp. Balsamic Vinegar

~1 Tbsp. Olive Oil

Seasonings (to taste/preference):

Garlic Powder, Onion Powder, Oregano, Red Pepper Flakes, Dried Basil, Summer Savory, Salt, Pepper, Whatever Else You’d Like

Equipment Needed (or not, you can improvise):

Knife, Cutting Board, Dutch Oven/Large Pot, Spatula (the silicone/rubber/wooden kind), Spoon, Measuring Cups/Spoons, Bowls




Directions:

  1. Brown meat in a large pot or Dutch oven (make sure to wait long enough for meat to brown on one side before flipping over and breaking up).

    1a. Remove browned meat from pot and set aside.*

  2. Add onion, carrot, and celery to rendered fat with a pinch of salt. Cook until carrots have softened a bit and onion is translucent.

    2a. Add garlic and tomato paste, mix, and cook until paste darkens slightly and just begins to stick to the bottom of the pot.

  3. Add wine and allow to nearly completely evaporate while stirring/scraping pot. Add canned tomato and continue stirring/scraping for a minute or two. Finally, add stock and finish the stirring/scraping if necessary.

  4. Add desired spices to desired quantities and mix thoroughly, then do the same with the vinegar and olive oil.

    4a. Reintroduce browned meat and mix.

  5. Cover (cracked slightly). Simmer, stirring occasionally, until reduced by ~1/3.

  6. Serve.

*If there is more than ~1.5 tbsp. fat left in the pot after browning, take some out. I also personally like to leave a few of little bits of meat in there to get really cooked and crispy.

Flynn McLaughlin