Italian Meat Sauce

Start by heating the olive oil in a large Dutch Oven or saucepan (usually a 5 quart).

While the oil is heating:

·         Clean and prepare the celery, carrot and onion

·         Add the onion to the hot oil and stir until softened

·         Crumble the ground veal and pork

·         Add to the pot, stirring until slightly browned

·         Drain the fat from the pot and add another tbsp of oil

·         Add the wine (or vermouth) and simmer until reduced

·         Add the celery and carrot and optional vegetables

·         Stir for a couple of minutes until softened

·         Add the tomatoes or My Italian Tomato Sauce Recipe

·         Stir in and simmer for about two hours

·         If the sauce is too liquidy *

o    Drain some of the liquid off

o   Add a couple of tbsps. of flour or thickener (cornstarch, etc.)

*Liquidy – a balance whereby too much you have soup,

 too little you have a solid blob of unidentifiable matter