ladyfelsham
Back to SW again
Courtesy of Against All Grain - not for induction, but could be modified so it is 
Ingredients (serves 4-6) [FONT="] [/FONT]
[FONT="]2 tablespoons unsalted butter (bacon fat will work too, just reduce the salt slightly)
2 tablespoons extra virgin olive oil
2 cups carrots, peeled and diced
2 cups beets, peeled and diced
1 cup yellow onion, peeled and diced
1 celery stalk, chopped
5 garlic cloves, minced
3 pieces of bacon, chopped
2½ teaspoons sea salt
¼ teaspoon fresh cracked pepper
¾ cup dry red wine
1 cup chicken stock
2 bay leaves
1 tablespoon fresh basil, chopped
1½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon apple cider vinegar
1 pound ground beef, veal, or pork (I used grassfed 85/15 beef)
[/FONT]
[FONT="]Directions[/FONT]
[FONT="]Melt the butter with the olive oil in a sauce pan set over medium-high heat. Sauté the onions and garlic for 3-4 minutes. Add the bacon and cook for another 2-3 minutes, until the onions are translucent.[/FONT]
[FONT="]Add the carrots, beets, and celery and cook until the vegetables have softened slightly, about 5-6 minutes.[/FONT]
[FONT="]Pour in the wine and stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.[/FONT]
[FONT="]Carefully pour the sauce into a blender and blend on low for 15 seconds, then increase the speed to high and continue to blend until you have a smooth sauce.[/FONT]
[FONT="]*Be careful when blending hot liquids as they have the tendancy to splatter. You can also use an immersion blender in the pot.[/FONT]
[FONT="]Return the sauce to the pan. Add the bay leaves, basil, oregano, thyme, and vinegar. Bring to a simmer then crumble the ground meat with your hands and add it to the sauce. Cook over medium heat for 30 minutes, until the meat is fully cooked.[/FONT]
[FONT="]*The thickness of the sauce will depend on what the fat content of your meat is. If it is too thick, add a little more stock towards the end of the cooking process until it has reached your desired thickness.
[/FONT]
Ingredients (serves 4-6) [FONT="] [/FONT]
[FONT="]2 tablespoons unsalted butter (bacon fat will work too, just reduce the salt slightly)
2 tablespoons extra virgin olive oil
2 cups carrots, peeled and diced
2 cups beets, peeled and diced
1 cup yellow onion, peeled and diced
1 celery stalk, chopped
5 garlic cloves, minced
3 pieces of bacon, chopped
2½ teaspoons sea salt
¼ teaspoon fresh cracked pepper
¾ cup dry red wine
1 cup chicken stock
2 bay leaves
1 tablespoon fresh basil, chopped
1½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon apple cider vinegar
1 pound ground beef, veal, or pork (I used grassfed 85/15 beef)
[/FONT]
[FONT="]Directions[/FONT]
[FONT="]Melt the butter with the olive oil in a sauce pan set over medium-high heat. Sauté the onions and garlic for 3-4 minutes. Add the bacon and cook for another 2-3 minutes, until the onions are translucent.[/FONT]
[FONT="]Add the carrots, beets, and celery and cook until the vegetables have softened slightly, about 5-6 minutes.[/FONT]
[FONT="]Pour in the wine and stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.[/FONT]
[FONT="]Carefully pour the sauce into a blender and blend on low for 15 seconds, then increase the speed to high and continue to blend until you have a smooth sauce.[/FONT]
[FONT="]*Be careful when blending hot liquids as they have the tendancy to splatter. You can also use an immersion blender in the pot.[/FONT]
[FONT="]Return the sauce to the pan. Add the bay leaves, basil, oregano, thyme, and vinegar. Bring to a simmer then crumble the ground meat with your hands and add it to the sauce. Cook over medium heat for 30 minutes, until the meat is fully cooked.[/FONT]
[FONT="]*The thickness of the sauce will depend on what the fat content of your meat is. If it is too thick, add a little more stock towards the end of the cooking process until it has reached your desired thickness.
[/FONT]
