The Butcher's Sauce
Crissy's Note: I freeze 2 quart-sized bags of sauce, each with 4-5 generous servings. DH and I enjoy this rich and satisfying sauce.
1 large onion -- chopped
2 medium celery ribs -- chopped
2 medium carrots -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons tomato paste
1/2 cup dry white wine
2 28 ounce cans Italian plum tomatoes packed in puree -- chopped
salt and pepper -- to taste
In a large skillet over medium heat, cook the vegetables in the oil, stirring often, until tender and golden but not browned, about 10 min. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
Add the meats and cook, breaking up lumps with the back of a spoon, until lightly browned. Stir in the tomato paste and salt & pepper. Add the wine and bring to a simmer.
Pour the tomatoes into the slow cooker. Scrape the meat and veggies in to the cooker and stir well. Cover and cook on high for 4 hours or on low for 8 hours, or until the sauce is thick.
Yield: about 10 cups
Serving size: depends on personal preference (I use about 1/2 cup fo me and 1 cup for DBF). NI is based on 1/2 cup.
Yield: "10 cups"
109 Calories; 6g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber
Crissy's Note: I freeze 2 quart-sized bags of sauce, each with 4-5 generous servings. DH and I enjoy this rich and satisfying sauce.
1 large onion -- chopped
2 medium celery ribs -- chopped
2 medium carrots -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons tomato paste
1/2 cup dry white wine
2 28 ounce cans Italian plum tomatoes packed in puree -- chopped
salt and pepper -- to taste
In a large skillet over medium heat, cook the vegetables in the oil, stirring often, until tender and golden but not browned, about 10 min. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
Add the meats and cook, breaking up lumps with the back of a spoon, until lightly browned. Stir in the tomato paste and salt & pepper. Add the wine and bring to a simmer.
Pour the tomatoes into the slow cooker. Scrape the meat and veggies in to the cooker and stir well. Cover and cook on high for 4 hours or on low for 8 hours, or until the sauce is thick.
Yield: about 10 cups
Serving size: depends on personal preference (I use about 1/2 cup fo me and 1 cup for DBF). NI is based on 1/2 cup.
Yield: "10 cups"
109 Calories; 6g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber
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