Sauce Base

Ingredients

1 small onion, peeled and cut into rough 1⁄2-inch pieces
1 small carrot, peeled and cut into rough 1⁄2-inch pieces
8 ounces cremini mushrooms, trimmed and halved
2 garlic cloves, peeled
1 tablespoon vegetable oil
8 ounces 85 percent lean ground beef
1 tablespoon tomato paste
2 cups dry red wine
4 cups beef broth
4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
5 teaspoons unflavored gelatin

Instructions

Pulse onion, carrot, mushrooms, and garlic in food processor into 1⁄8-inch pieces, 10 to 12 pulses, scraping down bowl as needed.
Heat oil in Dutch oven over medium-high heat until shimmering; add beef and tomato paste and cook, stirring frequently, until beef is well browned, 8 to 10 minutes. Add vegetable mixture and cook, stirring occasionally, until any exuded moisture has evaporated, about 8 minutes. Add wine and bring to simmer, scraping bottom of pot with wooden spoon to loosen any browned bits. Add broth, thyme, bay leaves, and peppercorns; bring to boil. Reduce heat and gently boil, occasionally scraping bottom and sides of pot and skimming fat from surface, until reduced to 2 cups, 20 to 25 minutes.
Strain mixture through fine-mesh strainer set over small saucepan, pressing on solids with rubber spatula to extract as much liquid as possible (you should have about 1 cup stock). Sprinkle gelatin over sauce base and stir to dissolve. Place saucepan over medium-high heat and bring sauce base to boil. Gently boil, stirring occasionally, until reduced to 1⁄2 cup, 5 to 7 minutes. Remove from heat and cover to keep warm.

Sauce Base

Ingredients

Instructions

Tags

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