Simple, Elegant, Authentic Meat Sauce
I asked for input from my husband and finally came up with something good. I wrote this down from memory.
I always make a lot and freeze it.
About 6-7 ladles' worth!
-In Step 1, if you have the time cook the vegetables slowly.
-Use whatever amounts of ketchup and Worcestershire-style sauce you like. I always just make visual estimates, so I just wrote down generally what I remembered.
-Use flour to give it a thickness. Adjust as necessary depending on the amount of moisture. Recipe by Manamaron. Yields enough to fill one small saucepan.
Simple, Elegant, Authentic Meat Sauce
I asked for input from my husband and finally came up with something good. I wrote this down from memory.
I always make a lot and freeze it.
About 6-7 ladles' worth!
-In Step 1, if you have the time cook the vegetables slowly.
-Use whatever amounts of ketchup and Worcestershire-style sauce you like. I always just make visual estimates, so I just wrote down generally what I remembered.
-Use flour to give it a thickness. Adjust as necessary depending on the amount of moisture. Recipe by Manamaron. Yields enough to fill one small saucepan.
Cooking Instructions
- 1
Add the olive oil and garlic to a pot and cook on low heat. Once the garlic becomes aromatic add the minced onion and carrot and cook.
- 2
Once the onions become transparent add the ground meat and cooking sake. Once the meat changes color sprinkle in the flour evenly, mixing quickly to avoid clumping.
- 3
Add the canned tomatoes, bay leaf, and soup stock and simmer.
- 4
Add the ketchup and Worcestershire-style sauce while checking the taste. (I add about 10 squirts of ketchup and 5 of the Worcestershire-style sauce.)
- 5
Once you've got the flavor you want adjust with black pepper, salt, and sugar, and simmer for 10 minutes. Remove the bay leaf.
- 6
If you're going to freeze it, freeze it as-is. Add powdered cheese right before serving for a rich flavor.
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