Saturday, February 7, 2009

Wednesday 2/11

Dinner out every week is getting expensive so we are changing dinner out to once a month and having coffee every time. So dinner is at home, quickly. Wednesday's are our busiest day of the week. We either pick up milk or do a co-op every other week, Dalton has guitar and then the boys have church. Now that Tom doesn't get home until 5:30 we have 30 minutes to eat dinner.

No worries, I am making meat sauce to have with angel hair pasta tonight and will use the left over meat sauce for tomorrows pizza roll. Thanks Rachael Ray!

I am doubling this recipe.

Meat Sauce
Susan H. Gordon
From Every Day with Rachael RayFebruary 2009MAKES 7 CUPS Prep Time: 5 minCook Time: 2 1/2 hr
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta or bacon
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and pepper
1. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes. 2. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.

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