Meat Sauce
The key to making this basic meat sauce taste so great is to use beef shank—a very flavorful cut—and a splash of dry red wine. The long cooking time breaks the meat down until it is meltingly tender.
Recipe information
Yield
makes 4 cups (8 servings)
Ingredients
Preparation
Step 1
Heat a Dutch oven over high heat. Pat the meat dry with a paper towel, and season it with salt and pepper to taste. When the pan is hot, spray it with cooking spray. Add the meat to the pot and cook, stirring occasionally, until it is browned on all sides, 8 to 10 minutes. Transfer the meat to a plate, and set it aside.
Step 2
Raise the heat to medium-low. Spray the pot with cooking spray, and add the carrot, celery, and onion. Cook, stirring often, until the vegetables begin to soften, about 4 minutes.
Step 3
Add the wine, and cook until it has reduced by about half, about 3 minutes. Add the broth and marinara sauce. Season with salt and pepper to taste, cover, and bring to a simmer. Simmer the sauce over low heat, stirring it occasionally, until the meat is extremely tender, about 3 hours.
Step 4
Stir the sauce to break up the meat. Season with salt and pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 3 days.
nutrition information
Step 5
Fat: 3g (before), 2.3g (after)
Step 6
Calories: 130 (before), 128 (after)
Step 7
Protein: 14g
Step 8
Carbohydrates: 9g
Step 9
Cholesterol: 22mg
Step 10
Fiber: 1g
Step 11
Sodium: 255mg
