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Meats: Beef Italienne
Ingredients:
1/4 cup olive oil
30 medium to large garlic cloves, peeled
2 cups chopped onions
1 1/2 pounds ground beef
2 tablespoons plus 1 teaspoon Boo Boo's Cajun
Shaker
2 tablespoons all-purpose flour
1 can (5 1/2 ounces) unsweetened apple juice
2 cups canned crushed tomatoes
1 cup canned tomato puree
1 cup chopped celery
4 cups beef stock or water, in all
1/2 teaspoon salt
1 pound uncooked dry pasta, cooked al dente
according to package directions
Directions:
In a 3½-quart saucepan over high heat, heat
olive oil about 3 minutes or until it just
starts to smoke. Add garlic and stir to coat
with oil. Cook about 2 minutes or until garlic
is lightly browned. Remove garlic with slotted
spoon and reserve.
Add 1 cup of the onions to saucepan and stir
well. Cook, stirring frequently, about 8
minutes or until onions are caramelized.
Remove onions with slotted spoon and reserve.
Add ground beef and 1 tablespoon of the Boo
Boo's Cajun Shaker. Cook, stirring occasionally
to break up meat chunks, about 6 minutes
or until meat has browned. Stir in flour
and cook about 4 minutes, stirring as crust
browns on bottom of skillet. Stir in apple
juice to deglaze pan, stirring and scraping
up browned crust. Cook another 6 minutes,
stirring occasionally. Stir in crushed tomatoes,
tomato puree, reserved onions and garlic,
the celery and the remaining onions. Cook
about 10 minutes, stirring occasionally at
first, then frequently. Stir in 2 cups of
the stock and the remaining Meat Magic. Cook
about 5 minutes or until sauce is boiling.
Reduce heat to low and cover. Cook, stirring
occasionally, about 18 minutes. Stir in the
remaining stock and the salt; increase heat
to high. Cook, stirring occasionally, about
5 minuets or until sauce is boiling. Reduce
heat to low and cook, stirring occasionally,
11 minutes. Pour sauce over hot cooked pasta.
Yields 6 servings.
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