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Title: Meat Sauce
Categories: Jewish Italian Sauce Meat
Yield: 1 Servings
| 1/2 | c | Olio di arrosto* |
| 1 | Onion; medium, quartered | |
| 1 | Carrot; peeled & cut up | |
| 1 | Celery stalk;strings removed and cut up | |
| 1 | Italian parsley sprig | |
| 1 | lb | Ground beef;lean |
| 1/2 | c | White wine, dry |
| 2/3 | c | Tomato paste |
| 1 1/2 | c | Beef stock or water salt |
| OLIO DI ARROSTO | ||
| 1/2 | c | Olive oil |
| 1 | Garlic clove;large, lightly crushed | |
| 1 | ts | Rosemary; dried -OR- |
| 1 | -4" branch rosemary | |
| 1 | ts | Sage, dried; -OR- |
| 2 | -Sage, fresh leaves;up to 3 | |
| 1/4 | ts | -freshly ground black pepper |
* Olio di Arrosto literally means "oil from a roast"."But "oil from a roast" can be misleading, since one might associate it with the fatty drippings from an oven roast. Nothing could be further from the truth. "Oil from a roast" is the oil that is used to pan roast very lean meats such as veal, lamb loaf etc. These pan roasted meats must be so lean that when they go into the pan that when they are cooked the remaining oil is as clear as when you started....Sometimes, however, you may find that a recipe you want to make lists olio di arrosto, but you don't have any on hand. In that case, rather than giving up trying your recipe until you make a a pan roast, prepare the following substitute."
Olio di Arrosto: Heat the oil with all the other ingredients and cook, stirring, for 4 to 5 minutes or until garlic is quite brown. Add a few drops of water or white to produce the steam which will bind the flavours to the oil. Remove from heat and let cool. Discard the garlic and fresh herbs by simply lifting them with a fork. If you used dried herbs, strain the oil, but be sure that the salt and pepper are not removed. Note: You may add a shank bone or any other bone for a more authentic flavor. YIELDS: 1/2 CUP
Meat Sauce: (Sugo di Carne) Place the olio di arrosto in a large saucepan. Chop onion, carrot, celery, and parsley together, very fine. Add to saucepan, with oil and lightly brown for 2 to 3 minutes, stirring occasionally. Add meat and brown thoroughly, stirring frequently. Add wine and rasie the heat to let the wine evaporate completely. Add the tomato paste and cook over high heat for 1 to 2 minutes, stirring frequently. Add beef stock or water and cook, covered, over very low heat for 1/2 hour to 45 minutes, stirring occasionally. Add salt to taste. Sauce should be nice and thick, if it looks too liquid, cook it a few minutes longer till it loses its excess liquid. YIELDS 3 CUPS; SERVES:6
Source:_The Classic Cuisine of the Italian Jews_
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