Beef Italienne
Makes 6 servings
¼ cup olive oil
30 medium to large garlic cloves, peeled
2 cups chopped onions, in all
1½ pounds ground beef
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic®, in all
2 tablespoons all-purpose flour
1 can (5½ 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
½ teaspoon salt
1 pound uncooked dry pasta, cooked al dente according to package 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 Meat Magic. 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.
Copyright © 1995 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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