cookware
- large pan
Because we are huge fans of lamb, we’ll probably use ground lamb the next time we make it. And to help shave a few calories and reduce some guilt, we’ll use less butter. :)
Adapted from the basic recipes chapter in Ferran Adria’s The Family Meal. The lessons learned in the chapter’s preface is just as valuable as the recipe itself. The preface emphasizes the benefits of cooking base components, such as sauces and stocks, in large freezable quantities. Doing so expands the number of everyday recipes you can quickly make.
1 | Preheat pan over medium-high heat. Melt butter in pan. Add ground beef and brown. Then add sausage meat and brown. |
2 | Continue to cook meat together for about 15 minutes until golden brown. |
3 | Finely chop onions, celery, and carrots. Soften in a separate pan with olive oil over low heat for about 12 minutes. |
4 | Add meat mixture to vegetables and mix well. |
5 | Add chopped tomatoes and tomato paste. Season with salt, pepper, and sugar. |
6 | Simmer for 1.5 hours until meat is very tender. |
source: Ferran Adria