meat sauce
This is the true essence of Chef Kataoka's classic recipe. This is an authentic meat sauce made in-house. It takes a lot of time, but the taste is completely different from regular meat sauce. Julienne the carrots and celery before finely chopping them. This makes for a quick and easy process. The vegetables alone require a thorough, slow frying time of an hour, so it may seem difficult, but it's a great way to prepare it on a relaxing afternoon with a glass of wine. Dried herbs are also fine
How to make it
1
Finely chop the carrot, onion, and celery
2
Put olive oil and garlic in a pot and heat over low heat. When the garlic turns golden brown, add 1 and salt and simmer over low heat for about an hour
3
Stir-fry until dark brown (this is the key point), then add the ground meat and A and continue to stir-fry
4
When the meat changes color, add the red wine and nutmeg, and once the alcohol has evaporated, add the crushed whole tomatoes and broth (or water and bouillon cubes) and simmer for about 3 hours
Materials for 5 people
-
- Carrots
- 50g
-
- Onion
- 150g
-
- celery
- 90g
-
- Chop garlic
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 4 tbsp
-
Olive Oil
-
- salt
- A pinch
-
- Mixed ground meat
- 500g
-
[A]
- Rosemary
- 1 bottle
-
- time
- 1 bottle
-
- sage
- 1 bottle
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- nutmeg
- A little
-
- red wine
- 100ml
-
- Whole tomatoes
- 500ml
-
- Broad or Water
- 200ml
-
- Bouillon cube (only for water)
- 1 piece
[PR]
Seasonal Recommendations
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