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Ingredients: 2 onions; finely chopped 4 Cup(s) celery; finely chopped 2 Cup(s) carrots; finely chopped 5 clove garlic; thinly sliced 2 Ounce(s) extra virgin olive oil 1/4 Pound(s) pancetta; ground 1 Pound(s) ground veal 1 Pound(s) ground pork 1 6 oz can tomato paste 1/16 Gallon(s) whole milk 1 Cup(s) dry white wine 16 Tablespoon(s) water 1 Teaspoon(s) fresh thyme 103/474 Ounce(s) salt 869/10000 Ounce(s) black pepper Directions: Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat. Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month. Contributor: Gourmet October 2002 - Mario Batali
Check some related videos Similar recipes: Carbonara sauce Finely chop onion and bacon. Place in a small saucepan with oil, cover with lid and stew on low heat, mixing occasionally, until onion is dissolved (it takes more or less one hour). While your pasta is cooking, beat eggs with parmesan cheese and p Cheese sauce ii 1. Prepare Medium White Sauce according to recipe. 2. Add cheese and cayenne during the last 1 1/2 minutes of heating. Makes 1 1/2 cups White chocolate sour cream sauce Over low heat in double boiler, melt chocolate. Add cream, blending well. Add sour cream until sauce is warm and smooth. Remove from heat and add Cointreau, mixing well. Pour sauce over cake and strawberries. Per serving: 796 Calories, 53g Fat (55% calori Picante' red sauce *To roast pepper, hold over a gas burner or put under the broiler, rotating the pepper until it is charred black. Place in a paper bag and seal. This will allow the pepper to sweat. Peel off the charred skin and run under cold water. Seed and c Albacore tuna with mushroom caper sauce Brush tuna with vegetable oil, season with salt and pepper and set aside. Heat olive oil in a saute' pan over medium heat. Add mushrooms and saute' for 2 minutes. Add garlic and continue cooking until garlic begins to brown. Add wine and Italian sausage spaghetti sauce Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add wa Nacho cheese sauce In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Sturring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blen Halibut and cucumber sauce Blend shredded cucumber with sour cream, Miracle Whip, chives, lemon juice, 1/4 t salt and dash of pepper. Mix well and chill until serving time. Place the halibut in a well greased wire grill basket. In a sauce pan melt the butter. Stir in the Basting sauce for roast (for company) Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. Apple brown betty with hard sauce Preheat oven to 350 degrees. Cube raisin bread, and mix with apples. Spread evenly in a 9 x 9-inch baking dish. In a bowl mix eggs with milk, sugar, cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples. Bake for 18 to 22 minutes Balsamic fig sauce Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly; remove thyme sprig. Press mixtur Classic green chile sauce Saute the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes. Puree in blender for a smoother sauce. Eliminate the tomato for a "purist's" sauce Spicy yogurt sauce In small bowl stir together all ingredients. Cover and refrigerate until ready to serve. Best when refrigerated for at least three hours. Grandmother merrill's chili sauce Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or b Fish in almond sauce freshly ground pepper 1 c shelled peas, optional 4 firm white fish fillets, each about 5 oz (155 g) salt freshly ground pepper 1/4 c chopped fresh flat-leaf (italian) parsley or mint 1. To make the almond sauce Tzatziki sauce Tzatziki is made with 500 ml. plain natural or Greek yogurt, 1 cucumber which has been peeled and de-seeded and g rated and drained of extra liquid, and 2-4 cloves of fresh minced garlic. Mix together, and let sit in fridge until ready to use. This is an Enchilada sauce Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, Enchilada sauce a la brenda Mix the chili powder with just enough water to make a smooth paste. Then mix in the remaining ingredients and simmer. Easy! This recipie came from Brenda Frandsen's church cook book which she compiled. Chicken breasts with balsamic vinegar sauce Almost every French bistro serves a version of this homey dish. Our recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple and slightly Italian variation. Serve with steamed or boiled potatoes and a salad of baby lettuce. Remove all v Stuffed cabbage with lemon sauce BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups water. Cool cabbage, core and remove 12 large leaves. Spread leaves out flat. Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and Poppy seed sauce In a small bowl, combine all ingredients and stir until well blended. Chill before serving to develop taste. Makes about 1 1/4 cup. 20 servings (1 tablespoon). Serve over fresh fruit or fruits and vegetables salads. Food Exchange per serving: Wok fried tempura ahi with shoyu mustard-butter sauce In a mixing bowl, combine the first 10 ingredients together. Mix well. In a small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan, boil the wine, vinegar, Capellini with shrimp and herb sauce In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl. Toss the capellini with a little olive oil to keep from sticking together. Meanwhile, in lge. skillet, heat 3 tbs. olive Schweinekotelett in zweibelsosse (pork chops in onion sauce) Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Hot sauce~ ii Saute onions in grease. Add tomatoes and jalapeno. Add all ingreds. in blender and blend. Pour into saucepan and cook on low heat for 45 min. Chocolate sauce - diabetic SOURCE: Sugar Free...That's me...by Judith S. Majors, copyright 1978, ISBN #: 0-345-28708-8, Library of Congress Catalog Card #78-74029. Formatted into MM by Ursula R. Taylor. Mix all ingredients until well blended in suacepan. Cook o Berries in caramel sauce Stir together sugar, water, and lemon juice in a medium-size saucepan. Bring to a boil over medium-high heat; cook without stirring until mixture is light amber colored, about 4 minutes; watch carefully so mixture doesn't become too dark. R All i pebre (eels in piquant sauce) Clean and skin eels and cut into 1- to 1-1/2-inch pieces. Heat 1 tbsp. olive oil in a casserole or skillet. Add paprika; stir in enough water to cover eels. Bring to a boil and add pieces of eel. Meanwhile, with a mortar and pestle or in an electric blend Sizzling mushroom sauce Sauté sliced mushrooms, chopped onions, garlic in olive oil. Stir In chopped fresh tarragon, Dijon-style mustard and balsamic vinegar. Salt & pepper to taste. Split and fluff potatoes. Top with hot mushroom mixture. Garnish with Enoki mushroom Dill mustard sauce Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Great with Gravlax and other fish. Makes 2 cups. Source: The Silver Palate Restaurant, NY Mushroom sauce Coat a frypan lightly with oil or butter. Add mushrooms; stir-cook 2-3 minutes until mushrooms look a bit dry. Add broth and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Stir flour and cornstarch into water to form a smooth paste or shake to Chinese barbeque sauce Combine all ingredients and heat until sugar is dissolved and bubbly. Alcachofas de tudela en salsa (tudela artichokes with sauce) Clean the artichokes: remove the external leaves and cut off the stem. Cut off the top leaves with a sharp knife, too. Put the clean artichokes in a bowl with cold water, to avoid that they become black. In another bowl, boil water and add the dra Jim's teriyaki marinade & bbq sauce Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the mari Dulche de leche (soft caramel sauce) Remove label from can. Place UNOPENED can in the bottom of a very deep pot. Cover with water so thte water is 3-4 inches above the can. Bring the water to a boil and boil steadily for 4 hours. MAKE SURE WATER LEVEL DOES NOT GO TO THE TOP OF THE CAN; CA Sybil carter's barbecue sauce 1. Heat bacon fat in a large heavy pot over low heat; saute onion, garlic, and green pepper until limp. Add remaining ingredients, blend well, bring to simmering, then lower heat and cook slowly until thick. Remove and discard lemon quarters. T J's wing sauce Note: Didn't really measure the ingredients, ball park numbers in effect... in other words, do whatever looks good! Should coat about 20-30 wings. Melt butter in saucepan, crush garlic and add to pan. Slightly brown garlic, add hot sauce. Grill or Baked chicken breasts with horseradish cream sauce Recipe by: 365 Ways to Cook Chicken, lowfat version by Alison Meyer Preheat oven to 350 degrees. In a medium size saucepan, heat milk over med heat. Add corn starch dissolved in water or white wine and bring to a boil stirring, until thickened. Remove Anglers` remoulade sauce Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87 Red pepper-sour cream sauce * Peppers should be roasted and peeled. ~--------------------------------------------------------------------- ~-- Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process unt Crab custard with lemon butter sauce In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old sto Hot sweet-and-sour peanut sauce In a small bowl whisk together well the peanut butter, the soy sauce, the lemon juice, the brown sugar and the cayenne. Transfer the sauce to a small serving bowl and garnish it with the coriander. Makes 2/3 cup. Chicken with peppercorn sauce Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, bru Salmon with asparagus sauce For the Sauce: ============== Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Parmesan crusted chicken w. sage butter sauce Preheat oven to 450. Pound chicken breasts to -inch thickness. Whisk egg whites, cornstarch, and lemon juice in shallow dish for dipping mixture. Combine bread crumbs and next 5 ingredients (through lemon zest) for crusting mixture. Dip prepared chicke Zucchini-meat sauce Saute onion, parsiey and garlic in oil about 10 minutes: Stir in zucchini and simmer about five minutes, stirring occasionally. Add tomato sauce basil, bay leaf and simmer for 30 minutes, stirring occasionally. Meanwhile, brown ground beef unti Cauliflower with dijon sauce 1. Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender. 2. In a cup or small bowl, stir together the mayonn Barbecue sauce with honey Heat the oil in a saucepan and add the onions. Cook, stirring until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. Refri Acquasale (sweet pepper sauce) Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 Peanut butter sauce Stir dry mustard and 2 tsp of water until smooth; reserve. Stir sesame oil into peanut butter until blended. Add 2.5 Tbs water; stir until blended. Add soy sauce; stir until blended. Add vinegar and sugar substitute; stir until blended. Add reserved musta