The Meatiest Meat Sauce

Hi, I'm Josh Ozersky and you're watching eHow.com. I have before me now, the makings of the most profoundly unhealthy meat sauce ever created by the hand of man. It's so meat-centric, that it like it hardly even matters how you cut the onions or how you cut the garlics, whatever. It all ends up swimming in a sea of meat. And that's a condition that I myself, personally aspire to. I do a quick, coarse cut of these garlics. So, you add some nice olive oil there, next, throw my garlics in there, onions. I get this moving here. You want the onions to start giving off water a little bit, so you put some salt. Now, here's a secret, in any meat sauce that you're going to put five pounds of hamburger into. It's important to start off with lots of sliced up pepperoni. What's good is, see this pepperoni is giving up it's orange grease. Like this, I'm sure is a substance here, familiar with, it's the magical elixir.Which enlivens the flavor of pepperoni pizzas around the country. Now, I know that it seems to excessive to be making fie pounds of hamburger, and also putting in pepperoni. Which is why I'm adding Italian sausage too. So, I take a couple of sausages, and I take them out of their casing, like this. Bing, this is releasing it's grease, it's cooking up the onions and the garlic. The essence of this sauce, is that it's like, it's very atavistic and barbaric. This is like a sauce like the Conan and the Barbarian would make. Or, not even Conan, like Chrome would make this, or Rexor. Normally, you would never salt hamburger, except on the outside, because salt tends to draw out the, you know, the juice out of the meat. But the fact is, there's so much grease in here and son much hamburger. That putting on some salt will just add a little bit of, a little bit of action to it. And now that I have all this meat in here, I'm jacking up the temp. Because essentially, I'm not really looking to cook this. I'm just looking to get it to lose it's raw color. Just so happens, that I have some olive oil here that has been steeping with garlic and pepper and chinos. Now, it's lying around, but you what, why don't I just add it in. Because I wanted more garlic and I could use a little more heat, and it could always be greasier. This is a nice tip, I take in a bottle of beer. What's going to happen is that, the alcohol is going to cook out of the beer. And it's not going to really contribute that much flavor. But as the alcohol cooks at high heat with that meat. It's basically going to dissolve the proteins and break it down. So, you're going to get like this kind of like, wonderful kind of, like, silky, like gelatinous, oleaginous quality. And since I'm cooking with liquid, I'm going to throw in a couple of bay leaves. You could see how this is becoming kind of a cohesive substance, which is almost ready for the tomatoes. And in fact, the fat is what it's all about. The fat is the meat and the meat is the vegetable, you know, what I mean? Now, I've got some crushed tomatoes. This happens to be La Casita brand, but it could be one of 40 other brands that are at your supermarket. Look at this, now I want a little bit of heat in it too. So, I'm going to put in some pepper and chinos, like this. It's a big thing, so maybe, I'll do a little more. And then, more salt, you always need a little more salt, oh, my God. I just had a bite of it, it had pepperoni in it, it had sausage in it, it had beef in it, it had grease in it, it had beer in it. I mean, it had all the five food groups. So, let's put it aside to cook low for while and then, we'll come back to it. Mix that in good, it's all mixing in together, working, working, working, working, working. Now, I'm going to mount the sauce and that is going to give a nice, thicky, sticky quality to it. What would bind it together, more, is some nice pecorino. I'm going to take some of this meat sauce here, I'm going to spoon it on right in the middle. And there you have it. I'm Josh Ozersky, thanks for watching and check me out again on eHow.com.