Dice some onion, celery and carrots. Chop mushrooms and put in a pan with very little oil. Let them sweat and then caramelize. This could take 20 minutes.
In the meantime, I've scored some garden tomatoes to blanch. I normally use canned San Marzano tomatoes but this time I did a mix.
Blanch them in boiling water for 30 seconds
Remove them from the boiling water and peel the skin. Chop them in cubes and reserve.
So now u see the vegetables have darkened and caramelized.
Add some red wine to deglaze and let it simmer.
Add oil to a cast iron pan. Let it get hot !
I will braise this piece of beef with bone (will give extra flavor to the sauce).
Add your ground meat. I use a mixture of beef, pork and veal.
Don't touch the meat unti it creates a nice golden crust underneath. This is what gives flavor ! You need high heat to achieve this. I wouldn't recommend a non stick pan for that reason.
Add some chopped garlic.
Let the ground meat fry in its own oils until you see the caramelized stick at the bottom of the pan.
Deglaze with red wine. A good 1.5 cup.
Add your caramelized veggies.
And canned tomatoes. Or puréed tomatoes.
And about a cup of milk.
I keep the rinds of parmiggiano and just shove in the sauce for extra flavor.
Oregano, bay leaves
Don't forget the piece of braised meat! With bone !
Let it simmer for 2 hours
1 hour later
2 hours later ! It has reduced down and ready to go!
When you are ready to serve, add some fresh basil and grated parmiggiano ! You can also adjust the taste of your sauce, adding more salt, pepper, chili flakes, beef broth, herbs, etc.