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OAMC--Meat Sauce

14 cup olive oil
14 cup chopped bacon
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
2 lbs ground beef
1 teaspoon red pepper flakes
12 cup dry red wine
1 (28 ounce) can tomato puree
1 cup water
salt and pepper


In a large pot, heat the olive oil over medium-low. Add the bacon and cook until the fat is rendered; about 5 minute Increase the heat to medium, add the onion, carrot and celery and cook until softened; about 8 minute. Stir in the garlic and cook until fragrant; 1 minute. Increase the heat to medium-high, add the beef, and cook, breaking it up, until no longer pink. Add red pepper flakes. Stir in the wine, simmer until the liquid is cooked off, 5 minute. Stir in the tomato puree and 1 cup of water; bring to a simmer. Partially cover and cook over low heat, stirring occasionally until rich and thickened, about 2 hours. Season with pepper, and salt if necessary.

Source: www.food.com