Sardis Meat Sauce Food

SARDI'S MEAT SAUCE

Steps:

• 1. Preheat oven to 350F.
• 2. Mix beef and veal and spread out in a baking pan. Bake for 20 minutes. Stir and cook another 10 minutes.
• 3. In a saucepan, combine sage, oregano, salt, pepper, onion, mushrooms, and garlic. Heat and cook, stirring, until mushrooms start to release their liquid. Spread over meat mixture and cook in oven another 15 minutes.
• 4. Remove meat from oven and transfer to a large saucepan.
• 5. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/4 hours. Add more salt if needed.
• 6. Cool and store in refrigerator, for up to a week, or freeze. Reheat as needed.

HOT SHRIMP A LA SARDI

Steps:

• 1. Preheat oven to 400F.
• 2. Poach the shrimp in simmering water for 5 minutes. Drain and remove shells and devein. Set aside.
• 3. Heat meat sauce and wine in saucepan. Add the 1 clove of garlic.
• 4. Trim the crusts from the bread. Melt butter in skillet and add 1/2 teaspoon of garlic. Saute bread until golden.
• 5. Place 6 shrimp in each of 2 au gratin dishes. Cover with hot meat sauce. Arrange 2 garlic bread slices like wings in center of each dish. Heat in oven for 10 minutes, until sauce is bubbly.

CANNELLONI AU GRATIN WITH SARDI SAUCE

Steps:

• Melt the butter over medium-low heat in an ovenproof saucepan. When the butter is hot but not sizzling, stir in the flour, blending well. Bake in oven for 15 minutes at 250 degrees. Set aside.
• Bring 3 cups chicken broth to a boil, and simmer for 20 minutes. Add 1/3 cup roux gradually, stirring constantly. Simmer for 20 more minutes. Skim any fat that accumulates on the surface. Strain the sauce and cool. (This sauce can be kept for 4 days in the refrigerator.)
• Beat the eggs in a bowl. Add 1 tablespoon of butter (reserving the rest for greasing crepe pan). Add salt, and beat in the flour. Add milk, and whisk thoroughly until smooth.
• Place a 6-inch nonstick pan over medium heat. Butter pan lightly with some of the reserved butter, then pour in about 1 1/2 tablespoons of batter. (These French-style crepes should be very thin.) Tilt pan quickly to distribute batter evenly. Cook until edges begin to brown; then, carefully flip with a nonstick spatula or your hands. Cook very briefly, about 30 seconds. Remove crepes to a warm plate. Repeat, rebuttering pan lightly each time, until all the batter is used. You should have 12 crepes.
• Preheat oven to 350 degrees. Then, in a saute pan over medium-low heat, combine the veal and sausage, and cook, stirring, until they change color but are not thoroughly cooked. (The meat will cook further inside the cannelloni.) Remove from heat and set aside.
• In a saucepan, combine the onion, oregano, garlic, celery, carrot and butter over medium heat. Cook, stirring, until the onion is translucent.
• In a bowl, combine the spinach, the cooked meats, 1/4 cup grated Parmesan, cooked vegetables and 3/4 cup chicken broth. Place in a baking pan, cover and bake for 15 minutes. Remove from oven, and place on the stove top over low heat. Cook for 20 minutes, uncovered, adding more chicken broth if it gets dry. Stir occasionally. Remove from stove, and cover with a kitchen towel.
• In a saucepan, combine one cup of the meat and vegetable mixture, one cup of the veloute sauce and 1/2 cup chicken broth. Simmer for 5 minutes, stirring occasionally. Remove from the heat, and add the shredded cheese. Stir until melted. Add the warm cream and the sherry. Keep warm.
• Lay a crepe on a flat surface, and place three level tablespoons of the meat and vegetable mixture in the middle. Roll the crepe, and set aside. Repeat with remaining crepes. Place crepes in a baking dish.
• Distribute the cannelloni sauce over the crepes. Sprinkle with remaining 6 tablespoons grated Parmesan. Place crepes under a broiler until the cheese browns.