Simple Italian-Style Meat Sauce

Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground beef, as long as it is 85 percent lean. (Eighty percent lean beef will turn the sauce greasy; 90 percent will make it fibrous.) Use high-quality crushed tomatoes; our favorite brands are Tuttorosso, Muir Glen Organic, and Hunt’s Organic. If using dried oregano, add the entire amount with the canned tomato liquid in step 2. The sauce makes enough for nearly 2 pounds of pasta. Leftover sauce can be refrigerated in an airtight container for 3 days or frozen for 1 month.

Makes about 6 cups

• 4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
• 1 large slice high-quality white sandwich bread , torn into quarters
• 2 tablespoons whole milk
• 1 pound 85 percent lean ground beef (see note and related content)
• 1 tablespoon olive oil
• 1 large onion , chopped fine (about 1 1/2 cups)
• 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced matoes , drained, 1/4 cup liquid reserved
• 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano (see note)
• 1 (28-ounce) can crushed tomatoes
• 1/2 ounce grated Parmesan cheese (about 1/4 cup)

See Illustrations Below: Keys to Great Flavor

1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bowl as needed; transfer to medium bowl. Add bread, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty food processor and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well combined, about six 1-second pulses.

2. Heat oil in large saucepan over medium-high heat until just smoking. Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and dark bits form on pan bottom, 6 to 12 minutes. Stir in garlic, pepper flakes, and tomato paste; cook until fragrant and tomato paste starts to brown, about 1 minute. Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan with wooden spoon to loosen browned bits. Add meat mixture and cook, breaking meat into small pieces with wooden spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.

3. Stir in crushed and drained diced tomatoes and bring to simmer; reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.


Step-by-Step: Keys to Great Flavor

Mushrooms
Parmesan Cheese
Amore Tomato Paste
Step-by-Step: Ground Beef

Asian-Style Braised Short Ribs

Ingredients
•5 pounds beef short ribs, cut into 4-ounce portions
•1 cup soy sauce
•1/4 cup rice wine vinegar
•3 cloves garlic, peeled and smashed
•1 (5-inch) stalk lemongrass, halved and smashed
•1 tablespoon peeled and minced ginger
•1/2 cup light brown sugar
•1 quart water
•1/2 cup sliced green onion bottoms, white part only
•3/4 teaspoon crushed red pepper
•1/4 cup fresh orange juice
•1/4 cup hoisin sauce
•2 tablespoons fresh lemon juice
•Jasmine Rice, for serving
•2 teaspoons finely grated orange rind, for serving
•Sliced green onion tops, optional for garnish
Directions
Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
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serve with bok choy and peppers?
low sodium soy sauce
fat separator
jasmine rice