The Meat Sauce

This is the first of a three part series this week.  The article, which I ripped out years ago, starts with this sauce and makes four other dishes.  I will only be covering two because the other two are filled with cheese but I will post the link for my dairy eating friend.    This meat sauce is the BOMB and the other two recipes were amazing too.  I loved the time I saved.  Easy but good food is just the best..  This recipe makes 7 cups and can be frozen.  You can eat it alone (it is just that good) or put it on potatoes, in tacos, on a hamburger bun or even just serve it with tortilla chips.  Enjoy!

The Meat Sauce

Rachael Ray Magazine

1/4 cup extra-virgin olive oil

1/4 cup chopped pancetta

1 onion, finely chopped

1 carrot, finely chopped

2 ribs celery, finely chopped

1 clove garlic, finely chopped

2 lbs ground beef

1/2 cup dry red wine

1 28oz can tomato puree

Salt and pepper

In a large, heavy pot, heat the olive oil over medium-low heat.  Add the pancetta and cook until the fat is rendered, about 5 minutes.  Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes.  Stir in the garlic and cook until fragrant, about 1 minute.  Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes.  Stir in the wine and cook until the liquid is cooked off, about 5 minutes. 

Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer.  Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours.  Season with salt and pepper.