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.