All dressed up with just a few pantry ingredients and the kids so-Simple Meat Sauce becomes a Rich Romantic Ragoût! Talk about chemistry, the alchemy of anchovy, tomato, black olives and red wine combine to bring ground sirloin’s beefy flavour to the forefront – a potent combination to tease taste buds and brighten the senses.
Seasoning Strategy for spicing things up: chili pepper flakes turn up the heat while tomato paste, anchovy, black olives and red wine all enhance browned beef’s meaty flavour with naturally occurring glutamates. They add depth of flavour known as umami – “the fifth flavour”.
Yields: Makes 5 cups (1.25 L) sauce in total
1 tbsp (15 mL) olive oil
1 onion, diced
1 clove of garlic, minced
1 cup (250 mL) diced vegetables (eg. zucchini and sweet pepper)
To one half batch, stir in 1/4 cup (50 mL) EACH dry red wine and pitted black olives (chopped), half an anchovy fillet (crushed into a paste consistency) and 1/4 tsp (1 mL) dried chili pepper flakes.”
Heat oil in large heavy saucepan over medium heat. Add onion, garlic, vegetables and ground sirloin; cook, stirring occasionally and breaking up meat, for 8 to 10 minutes or until beef is browned. Drain.
Add tomatoes, tomato paste, sugar and oregano; bring to boil, stirring often. SPLIT THE BATCH – transfer half the sauce into a second large saucepan. One half becomes kid’s So-Simple Meat Sauce, while the other transforms into Date Night Dining’s Rich Romantic Ragoût.
Kid’s So-Simple Meat Sauce: To one half batch, reduce heat to low; cover and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste and add a bit more sugar if necessary. Serve over spaghetti.
Date Night’s Rich Romantic Ragoût: To one half batch, stir in 1/4 cup (50 mL) EACH dry red wine and pitted black olives (chopped) and 1/4 tsp (1 mL) dried chili pepper flakes. Reduce heat to low; cover and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste. Serve over pappardelle pasta or polenta with freshly ground pepper and Parmesan.
Excellent source of iron (26%DV) and zinc (43% DV), 15% DV sodium.
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