Sauce Genovese

Directions

**Most recently I made this with 2.5 pounds of beef chuck. Essentially you are doubling everything below and you are browning the meat first and letting it cook in the veggies the entire time. You remove the meat from the veggies and then only puree the veggies. Cut the meat into small 1 inch chunks and liberally season with salt and pepper before putting in olive oil. Single recipe measurements appear below. Double for a large amount of beef chuck.

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4 garlic cloves whole. One 2 lb bag yellow onions sliced. 2 peeled carrots and 2 celery diced. Add to Le Crueset with a bottom of pot coated in olive oil. 1 1/2 spoonfuls of Maldon salt (using salt spoon). Cook on low heat (2). Cover. Cook about 2 hours. After 2 hours you’ll probably be annoyed it hasn’t browned more. Turn it up to more like 3 and try to speed up browning. Add stock as needed (I blended 2 cups water and 1 tsp chicken bouillon and 1 tsp beef bouillon from Penzey’s). I only used two spoonfuls at this point. After about 3 hours, if the onions are brown enough remove and puree with immersion blender.

Add a bit more olive oil and brown veal with salt and pepper. 1.5 pounds. Add 1 tbs tomato paste after veal has browned. Add 1 bay leaf and 1 large parmigiano rind. Add back puréed veggies and 1 cup “veal stock”. This took about 20 minutes to recover.

After about 20 minutes covered add another 1/2 cup stock. You’ll likely add another 1/2 cup for the entire 2 cups before you uncover and add the 1 cup of white wine. Add 3 tbs pecorino romano grated and a pinch of Maldon.

Let cook another hour. Then add about 1 cup cream and 3 tbs pecorino and another salt pinch. More pepper. This is going to be a matter of the heart now. Make pasta and see how sauce is shaping up. Maybe 2 tbs more pecorino. Maybe not. Taste and decide.