YIELD: 12 SERVINGS (3 QTS.)
3 lbs. ground veal
4 1/2 cups mirepoix (onion, carrot, celery) 1/4" dice
1/3 cup olive oil
1 1/2 cups dry red wine
1/2 cup all-purpose flour
3/4 cup tomato paste
3 cups chicken stock
3 cups demi glace
3 cups marinara sauce
1 1/2 Tbsps. dried oregano leaves
9 ea. bay leaves
1/2 cup fresh Italian parsley, chopped
2 Tbsps. fresh rosemary, chopped
2 Tbsps. fresh thyme, chopped
Salt and pepper, to taste
1/4 lb. salted butter (optional)
- Brown veal in small rondeau over high heat. Remove from pan and drain.
- Sweat mirepoix in oil in same pan over medium-high heat 4 minutes or until vegetables begin to soften. Deglaze pan with wine; cook 3 minutes.
- Stir in flour; cook and stir 1 1/2 minutes. Stir in tomato paste until blended. Add chicken stock, demi glace, marinara sauce, oregano and bay leaves; mix well. Bring to a boil; reduce heat to low. Simmer 1 hour.
- Remove from heat. Stir in parsley, rosemary, thyme, salt and pepper. Stir in butter, if desired. Keep warm.
Recipe and photo (sauce shown with lasagna noodles) from the NCBA on behalf of the Cattlemens Beef Board.