Meat sauce

1 servings

Ingredients

Quantity Ingredient
½ cup Olio di arrosto*
1 Onion; medium, quartered
1 Carrot; peeled & cut up
1 Celery stalk;strings removed and cut up
1 Italian parsley sprig
½ cup Olive oil
1 Garlic clove;large, lightly crushed
1 teaspoon Rosemary; dried -OR-
1 pounds Ground beef;lean
½ cup White wine, dry
⅔ cup Tomato paste
1½ cup Beef stock or water salt 4\" branch rosemary
1 teaspoon Sage, dried; -OR- Sage, fresh leaves;up to 3 freshly ground black pepper

Directions

OLIO DI ARROSTO

* Olio di Arrosto literally means "oil from a roast"."But "oil from a roast" can be misleading, since one might associate it with the fatty drippings from an oven roast. Nothing could be further from the truth. "Oil from a roast" is the oil that is used to pan roast very lean meats such as veal, lamb loaf etc. These pan roasted meats must be so lean that when they go into the pan that when they are cooked the remaining oil is as clear as when you started....Sometimes, however, you may find that a recipe you want to make lists olio di arrosto, but you don't have any on hand. In that case, rather than giving up trying your recipe until you make a a pan roast, prepare the following substitute."

Olio di Arrosto: Heat the oil with all the other ingredients and cook, stirring, for 4 to 5 minutes or until garlic is quite brown. Add a few drops of water or white to produce the steam which will bind the flavours to the oil. Remove from heat and let cool. Discard the garlic and fresh herbs by simply lifting them with a fork. If you used dried herbs, strain the oil, but be sure that the salt and pepper are not removed. Note: You may add a shank bone or any other bone for a more authentic flavor. YIELDS: ½ CUP ====================================================================== ==== BBS: COLOSSUS Date: 12-10-92 (12:13) Number: 2362 From: ANNE MACLELLAN Refer#: NONE To: ALL Recvd: NO Subj: Jewish Italian rec ¾ Conf: (125) COOK

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