I'll give you a hint, it's not taco sauce. I somehow managed to almost ruin a potentially delicious and simple sauce. I started this recipe and realized that I didn't have tomato paste/puree. I had already invested a lot of time and food into it so I looked in my fridge and thought taco sauce might work. It didn't. It wasn't sweet enough so I panicked and put in ketchup which helped a bit. Oh well, I guess that's how you learn as a cook. You try things and experiment and learn from your mistakes. I did run out and buy tomato puree the next day and added it and it was okay.
Here's the recipe from Michael Smith:
Yummy Factor: 8/10
Difficulty Factor: 5/10 (the sauce takes 30 min to cook and a bit of prep)
My Favourite Meat Sauce for Pasta
3 tablespoons of olive oil
3 onions, cut into large chunks
2 carrots, cut into large chunks
3 garlic cloves
2 cups of button mushrooms
3 stalks of celery, cut into large chunks
2 tablespoons of olive oil
6 ounces of pancetta or bacon, sliced thinly
8 ounces of ground beef
8 ounces of ground pork
8 ounces of ground veal
1 can of tomato paste
2 cups of red wine
2 bay leafs
1 large can of stewed tomatoes
salt and pepper
Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil in a food processor until finely chopped. This may need to be done in several batches.
Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.
3 tablespoons of olive oil
3 onions, cut into large chunks
2 carrots, cut into large chunks
3 garlic cloves
2 cups of button mushrooms
3 stalks of celery, cut into large chunks
2 tablespoons of olive oil
6 ounces of pancetta or bacon, sliced thinly
8 ounces of ground beef
8 ounces of ground pork
8 ounces of ground veal
1 can of tomato paste
2 cups of red wine
2 bay leafs
1 large can of stewed tomatoes
salt and pepper
Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil in a food processor until finely chopped. This may need to be done in several batches.
Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.
Changes: I added 2 chili peppers as well as I like it hot. Didn't use tomato paste initially (added some the next day though). This is a must! Don't add taco sauce...lol
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