Mustang, Oklahoma, United States
60-ish 'child of the prairie' who loves sewing, baking, knitting and most of all -- family & friends.

Wednesday, July 11, 2007

5-Meat Sauce

My daughter is pregnant and currently has some issues with certain foods.
Over the holiday weekend, we offered to cookout and nothing sounded good to her.
The following is what she was hungry for -
My 5-Meat Sauce.
I served it over penne pasta topped with grated Romano cheese, a salad and french bread.
It's very good, but not your typical 4th of July food !
5-Meat Sauce
4 cloves of garlic, crushed
1 or 2 dried bay leaf
1/4 lb thick cut bacon, chopped
1/2 lb hot Italian sausage, remove from casing
1/2 to l lb ground pork
1/2 to l lb ground beef
1/2 to l lb ground veal (or turkey)
1 medium carrot, peeled and chopped
1 rib celery, chopped
1/2 cup red pepper, chopped (optional)
1 medium onion, chopped
1 lb sliced fresh mushrooms (optional)
1 cup dry red wine
1 cup beef stock
2 (32 oz) cans crushed tomatoes
coarse salt and fresh ground pepper to taste
In a large pot, over medium heat - brown bacon, stirring occasionally. Add chopped vegetables (except garlic) to pot and saute until onions are clear, add garlic and cook for additional minute or two, being careful not to burn garlic. Remove sauted bacon/vegetable mixture to a plate and add remaining meats to pot. Cook meats until browned, breaking up meat with wooden spoon as it cooks. Add bacon/vegetable mixture to browned meat; stir well and add remaining ingredients. Simmer for at least one hour before serving. Remove bay leaf prior to serving. This sauce is even better made a day ahead and it also freezes well.