/ck/ - Food & Cooking

>>8255223
Also make sure you scrape the bottom to pick up all that tasty fond. I should also add that I forgot a step- after the meat is browned, add some tomato paste and cook it out before adding the wine.

While the wine is reducing, add your herbs and spices- bay leaves, dried oregano and basil, and a pinch of cloves.

Once the wine is almost gone, add whole milk just to cover and reduce down again. Once the milk is in, add a nice chunk of parmesan rind. Lots of glutamates in there that, along with those from the tomato paste, will really amp up the savory meaty character of the sauce.