This recipe works for: Side | Soup
Serving Size:
Ingredients
- 1 each #10 can Petite Diced Tomatoes
- 2 C Onion, Sweet brunoise
- 2 C Celery brunoise
- 2 C Carrot brunoise
- 5 Cloves garlic minced
- 5 each Bay leaves
- 3 C cooked black beans
- 5 oz Worcestershire vegetarian
- 3 oz Soy Sauce
- 2 oz Whole grain mustard
- 4 oz Molasses
- 2 oz Coriander
- ½ tsp Cumin
- 1 oz Chili powder
- 4 oz Cholula Hot Sauce
- 2 oz Vegan chicken powder
- 3 oz Oil
- To taste Salt & Pepper
- 5 oz Beef ground
- 5 oz Veal Glace
- ½ bunch Rosemary minced
- ½ bunch Thyme minced
- 1 C Heavy Cream
- 1 tbl Crushed red Pepper
- 1 C Chianti
- 4 oz Butter
- To taste Salt & Pepper
Directions
Saute the onions, celery, carrots and garlic in a pot until browned. Add the remaining ingredients, reduce to desired consistency and season to taste.
Saute the onions, celery, carrots and garlic in a Rondeau with oil until brown. Add the bay leaves, veal, pork and beef; cook and reduce until the water has evaporated. Tilt pot as often as possible and skim the fat that accumulates. Deglaze with the wine then add the glace & cream, reduce into sauce consistency. Add the tomatoes, red pepper, thyme and rosemary; reduce to sauce consistency. Season to taste, fold in butter and serve over al dente egg noodles.