Meat Sauce- Bechamel Sauce

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Meat Sauce- Bechamel Sauce

Meat Sauce

Ingredients:

5 tbl oilve oil

3 tbl unsalted butter

6 oz of pancetta chopped

1 cup sweet onion chopped

1 cup celery chopped

1 cup carrot chopped

1/2 lb 95% ground beef

1/2 lb ground veal

1/2 lb ground pork

1 cup dry red wine

2-1/2 cups crushed San Marzano tomatoes

1-1/2 cups beef broth

1 tsp salt

1 tsp cracked pepper

3/4 tsp fresh grated nutmeg

In a large saucepan, heat olive oil and butter over medium heat and pancetta and cook for about 2-3 minutes. Add onion, carrot and celery and cook until soft. With a slotted spoon take all vegetables and pancetta out of the pan and puree in a food processor and return them to the pan with the olive oil and butter. Stir in the beef, veal and pork and cook until meat turns pink, about 8-10 minutes. Stir in the wine and raise the heat to high. Cook until the liquid from the wine and meats reduces by half. Add the tomatoes, broth, salt, pepper and nutmeg. Bring the sauce to a boil and then turn heat to low and simmer uncovered about one hour stirring occasionally. Check the thickness and make sure the sauce is not too thin. If it is, cook longer. This sauce can be made a day ahead.

Bechamel Sauce

Ingredients:

1 stick of unsalted butter

3/4 cup flour

4 cups whole milk

3/4 tsp salt

1/2 tsp fresh grated nutmeg

While the meat sauce is cooking make this bechamel. In a medium saucepan, melt butter over low heat and add flour. Using a whisk, mix the butter and flour so there are no lumps of flour left and the mixture gets smooth and light golden brown. Raise heat to medium high and add milk, salt and nutmeg. Cook over medium to low heat stirring/whisking constantly so it becomes thicker and doesn't burn. When it becomes more like a gravy consistency remove from the heat and cover.

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