with JOHNNY DEARTH from The Wassaic Lantern 


1 lb ground beef

1 medium onion (small dice)

2 small carrot (chopped)

2 celery stalk (chopped)

3 garlic clove (chopped)

1½ cup red wine

1/3 cup tomato paste

16 oz canned tomato (pureed)

2 cup chicken stock

1 tsp fennel seed (toasted)

1 tsp whole black peppercorn (toasted)

2 tsp whole coriander seed (toasted)

1 sprig fresh rosemary

2-3 sprig fresh thyme

2 bay leaf

parmesan rind (optional)

1. Heat oven to 320 degrees fahrenheit.

2. Put your toasted seeds & herbs in a sachet.

3. In large dutch oven, sear your ground beef with salt & pepper in two rounds, discard excess fat when strained. Keep aside.

4. In same pot, sweat your garlic, onion, carrot, and celery on medium/low heat until onions are translucent and begin to get color.

5. Add sachet & seared ground beef back to pot.

6. Add tomato paste and toast for a minute or two, stirring constantly.

7. Now add red wine and cook down by a bit more than half.

8. Time for chicken stock & tomato puree. (and parmesan rind if you have one)

9. Bring up to a simmer, cover, and pop in the oven for about 3-4 hours, stirring ever 1/2 hour or so.

10. Remove sachet & rind from sauce.

11. Season with salt & pepper to your taste.