Subj : BH&G 2304
To   : ALL
From : DAVE DRUM
Date : Sun Apr 04 2021 12:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Tomato-Pancetta Meat Sauce
 Categories: Beef, Pork, Vegetables, Wine, Herbs
      Yield: 7 Servings
 
      1 lb Ground beef
      2 oz Pancetta; chopped
    1/3 c  Fine chopped onion
      4 cl Garlic; minced
      2 lb Fresh roma tomatoes; peeled,
           - seeded, chopped
    1/2 c  Dry red wine
      1 ts Balsamic vinegar
    1/2 ts (ea) salt & black pepper
    1/2 c  Snipped fresh basil
 
  In a large saucepan cook ground beef and pancetta over
  medium heat until meat is brown, using a wooden spoon to
  break up meat as it cooks. Drain off fat. Stir onion and
  garlic into meat mixture in saucepan; cook for 3 to 5
  minutes more or until onion is tender, stirring
  occasionally.
  
  Stir in tomatoes, wine, vinegar, salt, and pepper. Bring
  to boiling; reduce heat. Simmer, uncovered, for 20 to 25
  minutes or until sauce is slightly thickened, stirring
  occasionally. Stir in basil. Cool slightly and transfer to
  freezer containers. Seal and freeze for up to 3 months.*
  
  To serve, thaw sauce in the refrigerator overnight.
  Transfer to a medium saucepan. Cook over medium-low heat
  until simmering, stirring occasionally.
  
  FROM THE TEST KITCHEN: If you prefer, cool sauce slightly
  and transfer to airtight storage containers. Cover and
  chill for up to 3 days. To serve, transfer to a medium
  saucepan and heat as directed.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Adam's rib became the original bone of contention.
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