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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown meats to a dark, but not burnt, color over a medium high heat in a large sauté pan, leave meats in large pieces. | 2. Reserve fat in a separate bowl. | 3. Deglaze pan with 1/2 bottle of wine, pour sauce into a large stock pot set to simmer over a low heat. | 4. Add meat chunks and allow to simmer VERY slowly. | 5. Over a medium heat in your large sauté pan using olive oil: Sauté onion until soft, add garlic and herbs and continue to cook until lightly caramelized. | 6. This mixture will need to be stirred very often, add reserved meat juices as required to keep things from getting dried out-- add as much as possible without having extra grease collect in the pan. | 7. (Depending on the size of your pan you may need to do this in several smaller batches.). | 8. Add onions/herbs to simmering stock pot and bring back to slow simmer. | 9. Deglaze sauté pan with 1/2 bottle of wine and pour sauce into simmering stock pot. | 10. Continue to simmer and stir until onion starts to fall apart. | 11. (Don't clean your sauté pan yet, you're going to need it to make the lasagna!) Crush tomatoes by hand and them and the puree to the stock pot. | 12. Simmer for several hours (stirring often to keep sauce from sticking) Sauce will start to smooth out and darken in color. | 13. For the most part the onion will be gone. | 14. At this point taste the sauce and add salt, pepper, red pepper and sugar to taste. | 15. (Depending on much sugar you're able to render out of your onion you may not need to add any). | 16. You can also add more tomatoes, wine and herbs and spices at this point. | 17. Continue to simmer this sauce for several more hours then turn off the heat and allow to cool. | 18. Refrigerate at least one night. | 19. On the day you plan on serving the sauce start the sauce cooking over very low several hours before serving. | 20. Bring it to a slow simmer. | 21. After sauce starts to simmer water or wine can be added to bring sauce to proper consistency. | 22. About 30 minutes before serving remove the meat chunks and place in a separate serving bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1	lb		607.4680000000001	6.3467	98.3736	20.9894
beef steak	1			1400.8032	0.0	74.8002	122.4003
hot italian sausage	1	lb		403.4676	0.0	89.7602	2.2667
lamb	1			1211.112	0.0	76.5677	97.9322
red wine	1	bottle		-	-	-	-
yellow onion	3	lbs	chopped	1796.2279	106.9572	12.9274	146.9641
garlic	3	heads	chopped	-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
oregano	1/4	cup	chopped	31.8	8.2704	1.08	0.5136
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red onion	1		chopped	64.0	14.944	1.76	0.16
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
salt pepper				403.4676	0.0	89.7602	2.2667
red pepper				-	-	-	-
sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.