| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Emlive07 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Ground lamb |
|
|
Salt; to taste |
| 2 |
ts |
Crushed red pepper |
| 2 |
c |
Finely-chopped onions |
| 1/2 |
c |
Finely-chopped celery |
| 1/2 |
c |
Finely-chopped carrot |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Chopped garlic |
| 2 |
cn |
Peeled; seeded, chopped tomatoes, – (28 oz ea) |
| 1 |
sm |
Can Tomato paste |
| 3 |
c |
Beef stock or water |
| 2 |
|
Fresh thyme sprigs |
| 2 |
|
Bay leaves |
| 2 |
ts |
Dried oregano |
| 2 |
ts |
Dried basil |
| 2 |
oz |
Parmigiano-Reggiano cheese |
INSTRUCTIONS
In a large nonreactive saucepan, over medium heat, add the oil. When the
oil is hot, add the meat and season with salt and crushed red pepper. Brown
the meat for 4 to 6 minutes. Add the onions, celery, and carrots. Season
with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are
soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to
cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to
the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix
well. Bring the liquid to a boil, reduce the heat to medium and simmer for
about 2 hours. Stir occasionally and add more liquid if needed. During the
last 30 minutes of cooking, reseason with salt and pepper and stir in the
cheese. Remove from the heat and let sit for 15 minutes before serving.
This recipe yields about 4 to 6 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1998
Recipe by: Emeril Lagasse
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