Emeril's Meat Sauce
Makes 1 1/2 to 2 quarts, for Emeril's Lasagna.
Ingredients
- 2 tbsp Olive oil
- 1/3 lb Ground beef
- 1/3 lb Ground veal
- 1/3 lb Ground pork
- Salt
- Black pepper, freshly ground
- 2 cup Onion, finely chopped
- 1/2 cup Celery, finely chopped
- 1/2 cup Carrot, finely chopped
- 2 tbsp Garlic, chopped
- 2 can Tomato, 28-ounce, peeled, seeded and chopped
- 1 can Tomato paste, small
- 4 cup Beef stock, or water
- 2 sprig Thyme, fresh
- 2 Bay leaf
- 2 tsp Oregano, dried
- 2 tsp Dried basil
- 1 pinch Red pepper flakes, crushed
- 2 oz Parmesan, Parmigiano-Reggiano
Directions
- Heat the oil in a large nonreactive saucepan over medium heat. Mix the meats, season, and brown 4 to 6 minutes.
- Add the onions, celery and carrots, season and cook until soft, 4 to 5 minutes. Add the garlic and tomatoes, season and cook 2 to 3 minutes.
- Whisk the tomato paste into the stock and add with the thyme, bay leaves, oregano, basil and red pepper. Bring to a boil, then simmer over medium about 2 hours, stirring occasionally and adding liquid if needed.
- In the last 30 minutes, reseason and stir in the cheese. Let sit 15 minutes off the heat before using.