- 1 lb. ground veal (or beef, pork or turkey)
- 2 TBSP olive oil
- 1 bay leaf
- 1 medium-sized onion
- 2 carrots peeled
- 1 clove garlic
- 1/4 cup dry Vermouth
- 1 small can (4.9 oz.) tomato sauce
- salt & pepper
In a large, coverable saucepan, saute meat in olive oil until barely brown. Remove from pan.
Grind carrots, onion and garlic together in Cuisinart until finely minced. Saute in juices from pan until somewhat cooked.
Add meat back into pan and stir mixture together. Add bay leaf, tomato sauce, Vermouth and salt & pepper. Mix together and cover pan.
Cook mixture very slowly, stirring occasionally, until carrots and onions become very soft and “dissolve” into the sauce. This should take 15 minutes to a half hour.
Read my observations.