Time: 4 hr mincing / 40min browning / 2.5hr simmer
Servings: 16
Rating: 5/5
Recipe by Samin Nosrat from Salt Fat Acid Heat (page 297)
INGREDIENTS
- 4 medium yellow onions, minced
- 2 large carrots, minced
- 4 celery stalks, minced
- 2 lb ground beef chuck
- 2 lb ground pork shoulder
- 1.5 cups olive oil
- 3 cups dry red wine
- 4 cups chicken / beef stock
- 4 cups whole milk
- 4 bay leaves
- 2x 1″x3″ lemon zest
- 2x 1″x3″ orange zest
- 1″ cinnamon stick
- 6oz (10tbs) tomato paste
- 1/2 tsp nutmeg
- Salt
- Pepper
- 2lb pasta
- Parmesan
INSTRUCTIONS
- Mince onions, carrots, and celery.
- In a large pot, brown ground meat, 5-7 min. Remove with a slotted spoon leaving the rendered fat.
- Brown minced vegetables in fat. Add olive oil as needed, at least 1.5 cups. Stir regularly until well browned, 25-30min.
- Stir in the browned meat and wine.
- Add in the stock, milk, bay leaves, zest, cinnamon stick, tomato paste. Season with nutmeg, salt, and pepper. Simmer for 30min.
- Taste and adjust seasoning. Simmer for another 1.5-2hr until flavors melded.
- Skim fat from the top. Remove bay leaves, zest, and cinnamon.
- Serve with pasta and parmesan.
Thoughts
This recipe takes a long time to prepare but it’s so worth the time. Mincing all the vegetables by hand takes hours, a food processor would definitely help speed it up. I split the recipe prep and minced the vegetables the day before. The fat deliciously seasons the vegetables and then it can be skimmed off while the sauce simmers. I substituted soy milk and all beef the last time I made this and it worked out fine.
