Emeril's meat sauce

Yield: 1 servings

Measure Ingredient
2.00 tablespoon olive oil
⅓ pounds ground beef
⅓ pounds ground veal
⅓ pounds ground pork
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 cup finely-chopped onions
½ cup finely-chopped celery
½ cup finely-chopped carrot
2.00 tablespoon chopped garlic
2.00 can peeled; seeded, chopped tomatoes,
1.00 small can tomato paste
4.00 cup beef stock or water
2.00 fresh thyme sprigs
2.00 bay leaves
2.00 teaspoon dried oregano
2.00 teaspoon dried basil
1.00 pinch crushed red pepper
2.00 ounce parmigiano-reggiano cheese

In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes.

Add the onions, celery, and carrots. Season with salt and pepper.

Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving. This recipe yields about 1½ to 2 quarts.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-22-1998

Recipe by: Emeril Lagasse

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