Joyce's Meat Sauce Bolognese
Joyce’s Meat Sauce Bolognese
For more about this recipe, see “A Soffritto Story”
Ingredients
- 6 tomato cans, 14oz; the average canned-beans, canned-vegetable size
- 1.5 lb ground pork, can do half beef, or meat substitute for vegetarians
- 3 cloves garlic
- 1 onion
- 3 carrots
- 3 celery, as many leafy parts as possible
- 3 bay leaves, or sage
- 3 bouillon cubes, chicken, beef, or vegetable
- 400 cc red wine, keep at room temperature
- salt/pepper
- olive oil
Instructions
Prepare veggies
- garlic cloves - chop finely
- carrots, onion, celery - use food processor, chop finely
- place olive oil in pan (3-4 tablespoons), add garlic
- simmer garlic slowly - mid heat, do not burn
- once garlic flavor transfers to oil, place in rest of veggies
- add salt and pepper
- simmer veggies until reduced to about 3 quarters
Prepare meat
- add meat into the heated pot
- add salt and pepper
- simmer meat until meat edges become crispy (meat liquid needs to be absorbed back in)
- add red wine in the pot (make sure the pot is hot and the wine's liquid flies off)
- simmer until meat absorbs the wine, and no liquid left
Add meat, veggies and tomatoes
- add all together and raise heat until it boils (adjust the tomato can # based on how meaty you want it)
- add in sage leaves, bouillon, salt and pepper
- lower heat to mid-low heat once it boils
- simmer until flavor settles (30-60 minutes)
Joyce's Japanese Mince Meat Curry
Joyce’s Japanese Mince Meat Curry
For more about this recipe, see “A Soffritto Story”
Ingredients
- 800 g ground pork
- 2 onions chopped diced
- 4 large carrots
- 5 stems of celery + leafy parts
- 4 chicken soup cubes
- 1 pack of curry paste cubes, Japanese store eg. Golden Curry
- 1 tablespoon nutmeg
- 1 tablespoon cardamom
- 6 cloves garlic
- 7 chili peppers, or red chili flakes to taste
- 4 oregano leaves
- 2 14 ounce can chickpeas, rinsed and drained
- 1 bunch chopped fresh parsley
- 1 cup red wine
- 3 tablespoons cooking oil
- 3 cups water
- salt and pepper, to taste
Instructions
- Chop garlic (keep separate), onions, carrots, celery -> use food processors to speed up the process.
- Warm the pot with cooking oil with garlic slowly to let the flavor out. Then add chopped vegetables. Let them sweat until volume is reduced about 25%. Put aside.
- Heat up same pot again and cook minced pork. Patiently cook until all liquids are evaporated and flavor goes back into pork. This takes a while.
- When the pot sizzles with the edges of pork a bit crispy, add in the wine and stir until all wine is evaporated and gone back into pork.
- Mix back in the vegetables, add water, chickpeas, soup cubes, chili pepper, oregano leaves and let simmer for 10 minutes.
- Add in curry cubes & adjust to taste with pepper, nutmeg and cardamom. Add water to adjust to your preferred consistency.
- Serve with rice or bread. Can also freeze and save for later, or make into pies – yumm!! Can definitely halve the portions to make less, but in this curry’s case, more tends to be better.
Grace Miyoshi (she/her)
Grace is a student at the University of Oregon, studying in the School of Journalism and Communication, and an aspiring blog writer, documenting the connective powers of food and fashion. Her first love was and is food; she will continue to spread the joys and love of food through cooking, writing, and connecting.
