We used Tagliatelle but any pasta can be used. Substitute ground beef, chicken, duck, turkey, rabbit or lamb. The sauce is enough for 1 pound of pasta, however if you like it saucy, that may vary.
Prep Time:30 minutes
Cook Time:2 hours
Total Time:2 hours 30 minutes
Yield:2 Cups (500ml) 1x
1 carrot peeled
1 celery rib
1 small onion
1/2 C olive oil (125 ml)
1 garlic clove, crushed
1 pound ground veal (450 g)
1/2 C tomato paste (125 ml)
2 TB flour
1/2 cup dry white wine (125 ml)
1 quart chicken or veal stock
1 tsp salt or more to taste
freshly ground pepper
bouquet garni: 1 fresh rosemary sprig, 1 fresh thyme sprig, 2 flat leaf parsley sprigs all tied in a cheesecloth
Chop the carrot, celery, onion in a food processor fitted with a steel blade or by hand.
Heat half the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes.
Meanwhile, in a separate large skillet heat the remaining oil over medium heat. Add the garlic, let it cook until golden, about 30 seconds, and discard it.
Add the ground veal and stir to break up the meat. Cook the meat, stirring frequently, until it is evenly browned, about 10 minutes.
Add tomato paste and sautéed vegetables, stirring until blended, and cook for 2 minutes.
Stir in flour and cook for another 2 minutes.
Then raise the heat, add the white wine, let it boil until it is almost evaporated, and stir in the stock, salt pepper, and bouquet garni, scraping up the brown bits from the bottom of the pan.
Bring the mixture to a boil, lower the heat, and simmer, uncovered for 1 hour, stirring occasionally. If the sauce reduces too quickly add a few spoonfuls of stock. The sauce should not be too thick and pour from the spoon when done.
Adjust seasoning to taste and serve with your favorite pasta, a very good Parmigiano-Reggiano and a nice Chianti or Zinfandel.