Lambrusco Double Meat Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe was something I actually came up with just things I had lying around my kitchen. Recently I had a wine party and almost a full bottle of Lambrusco had been left behind. It tasted good so I decided to make a double meat sauce to take away the old spaghetti doldrums and trust me, as a college student, we get them. It's a pretty easy recipe to follow just make sure you season everything really, really well or it won't taste even half as good. I made this sauce on the stove then kept it in a slow cooker on low until dinner, it was a great tip but I'm sure if you wanted to put this on the stove for an hour until, it would work great. Ingredients:
1/2 lb ground beef |
1/2 lb ground pork |
2 tablespoons italian seasoning |
1 tablespoon basil |
2 tablespoons garlic powder (split up between steps) |
1/2 teaspoon red pepper, flake |
4 tablespoons salt (split up between steps) |
1/2 teaspoon pepper |
1/2 red onion, finely chopped |
1 tablespoon of minced garlic |
4 roma tomatoes |
1 hot house tomato |
2 tablespoons extra virgin olive oil |
1 1/2 cups of lambrusco red wine |
4 tablespoons sugar |
1 tablespoon flour |
1 tablespoon milk |
1 cinnamon stick |
Directions:
1. Take red onion and garlic, along with one tablespoon of the olive oil and sweat in a pan over medium to medium high heat for about five minutes. There can be a bit of color but don't burn the garlic.
2. While this is going on take the ground beef and the ground pork and mix them together with the Italian Seasoning, Basil, one tablespoon of the Garlic Powder, Red Pepper Flakes, Pepper, and about one tablespoon of the Salt.
3. Once the meat is well mixed with the seasoning add it to the pan with the onion and garlic and cook until meat is well done.
4. While the meat is cooking rough dice up four Roma Tomatoes and make sure to get any of the seeds and juices into a bowl with the diced tomatoes. Then take the one Hothouse Tomato, just it in half and crush it over the diced Romas making sure to break up the skins. Once everything is chopped add one tablespoon of salt and garlic powder along with one tablespoon of olive oil and one tablespoon of Italian seasoning. Mix well.
5. Once meat is well done, take out of the pan and drain off half of the excess fat then transfer all of the meat and onions into a slow-cooker, TURNED OFF.
6. In the pan used to cook the meat, take off the heat and add the Lambrusco to the pan. Once into the pan, place on high heat and add in the tomatoes, and the sugar. Place a lid onto the pan and let simmer for about twenty minutes.
7. Around the half way point of the wine reducing add a slurry mixture made of one tablespoon of flour and one tablespoon of milk mixed together and stir inches
8. Once the sauce is thickened and the tomatoes have been reduced take mixture and add to slow-cooker and stir with meat. Add in one Cinnamon Stick and turn on low heat for 2-4 hours. Serve with either flour or whole wheat pasta.
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