Search - 4rchive

>>21681425
ingredients
>2 cans of DOP san marzanos immersion blended or hand crushed. Any can w/o sodium citrate works
>2 cups of dry white wine; get something nice
>1 cup of good chicken stock
>1 onion, 1 cup of carrot, 1 cup of celery all finely diced. Food processor saves time
>bouquet of thyme
>parm reggiano rind (optional)
>2-3 bay leaves
>1 pound of 90/10 ground beef
>1.5 pounds of hot italian sausage

directions
>preheat oven to 375
>brown meat in a small amount of EVOO on medium heat until fully rendered and a fond develops in large oven safe pot; ideally 7qt dutch oven. Ensure you're breaking up the meat as much as possible. Season with kosher salt, pepper, and pepper flakes to taste. OPTIONAL: Granulated garlic, dried oregano can be added at the end of browning
>remove meat into mixing bowl, add diced aromatics and ensure there's enough fat in the pan to prevent sticking. Season again with kosher salt/pepper. Deglaze with veggies until softened, then add the white wine to fully deglaze. Reduce until nearly completely dry
>add the meat back in once reduced, then add the chicken stock.
>Reduce again, add the tomatoes. Season lightly with salt and pepper. Add the thyme bouquet, bay leaves, and parm rind. Bring to a simmer, then add to preheated oven with lid slightly ajar to allow steam to escape
>stir and scrape the fond on the walls of the pot back into the sauce every 30 minutes or so for about 2 to 3 hours until the meat is tender and sauce is reduced. If you want to cook longer and develop flavor, add a cup of water and reduce, up to 5 hours. Up to you.
>remove rind, bay leaves, and thyme bouquet and add some sauce to pasta that is 2-3 minutes under al-dente in a skillet. Stir in 1 T cold butter. Add pasta water if too thick, cover and finish cooking pasta to al-dente in sauce
>add fresh parsley, EVOO, and parm to each dish

wa la. Slight variation on the Chef John Hazan recipe. Mezzi rigatoni or pappardelle are preferable imo, but spaget is fine