| Yield 1X: | 208.00 | oz | Allergens: | ||
| Portion: | 10 | oz | Garlic, onion | ||
| Portions: | 20.8 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.17.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Veal breast meat, cubed | 6 | 12 | 18 | |||
| Garlic | 4.00 | 8.00 | 12.00 | |||
| Onions, chopped | 2 | 8.00 | 5 | 7 | 8.00 | |
| Celery, chopped | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Carrots, peeled and chopped | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Italian parsley, coarsely chopped (bunch) | 1.00 | 2.00 | 3.00 | |||
| Basil, coarsely chopped ( bunch) | 1.00 | 2.00 | 3.00 | |||
| Sherry wine (750 ml) | 2.00 | 4.00 | 6.00 | |||
| San Marzano tomatoes, crushed (can) | 1.00 | 2.00 | 3.00 | |||
| Salt and pepper mix | 0.50 | 1.00 | 1.50 |
Measue and prepare all ingredients. All vegetables and meat must be cut to fit through the meat grinder. Grind everything together through the medium die. Transfer to a low, wide pot, and place over high heat.
Cook over high heat, stirring to prevent scorching from time to time, until the mixture dries out and begins to color. Continue cooking, scraping regularly, for ten more minutes, then add the sherry.
Boil until almost dry, then add the tomato. Simmer for 30 minutes, then cool and transfer to storage containers. Cover, label, date, and initial. Store frozen.