Meat sauce, oh meat sauce

Posted by Michael on Jun 28, 2008 in Recipes | 0 comments

Meat Sauce for pasta

1 pound ground local beef chuck
1/2 pound ground local beef rib steak
4 tablespoons extra virgin olive oil
3 tablespoons or so of finely chopped pancetta
1 small onion, finely chopped
1 small carrot, peeled and finely chopped
1 small stalk of celery, finely chopped
4 cloves garlic, finely minced
1 or 2 points of star anise, finely minced
2 cans whole tomatoes (28 oz)
1/2 can tomato paste
salt and fresh cracked black pepper to taste
4 bay leaves
2 tablespoons dried oregano

Heat a couple tablespoons of olive oil in a large non-stick fry pan over high heat. Add the beef and cook aggressively to produce some carmelized colour on the beef. Lower heat and cook and stir for three or four minutes further. Remove beef to a plate. Add the rest of the oil to the pan and then add the pancetta. Saute for a couple minutes then add the onion, carrot and celery. Saute at medium heat for about 5 minutes to soften the vegetables and give them a little colour. Add the garlic and star anise. Stir for a minute and then pass the tomatoes through a food mill (to remove seeds and skins) into the pan. Stir in the tomato paste and add the cooked beef and bay leaves to the pan. Reduce heat to low and let gently simmer for at least two hours or up to four. Season well with salt and pepper and add the oregano just before serving over the pasta of your choice. Top with fresh grated parmiggiano reggiano cheese.