- Olive oil
- 2 Medium sized onions
- 2 Tbsp of minced garlic
- 1 Kg of medium ground beef
- 1 Can tomato paste
- 500 Ml of red wine
- 3 Cups of beef stock
- 3 Tbsp of fennel seeds
- 2 Bunch of rapinis
- Fennel seeds are best toasted to extract their aroma. Leaving them to cook in your sauce works as well.
- The stems of the rapinis are usually discarded because of its bitter taste and tough texture. However, if you boil it in salted water for at least 10 minutes, the stem becomes edible and could play an important role in adding volume to your dish.
Use these Tips and Tricks to impress your guest!
- Sauteing your ground meat first to brown gives you a deeper flavor complexity. Cooking your ground meat in liquid without browning it first works as well, however, almost simulates boiling your ground meat. You want to layer your flavors as early as possible.
- Let your tomato paste ‘cook out’ – also called ‘pincage’ in culinary. This adds another complexity in the overall flavor of your dish.
- I experimented putting rapini vegetables towards the end of the cooking process. Although the rapini was cooked, the overall taste of the dish did change. To avoid compromising your dish’s flavor, add your vegetables separately.
- Heat your pan on medium. Add olive oil enough to cover the surface of your pan. When hot, add your onion and saute for 3 minutes. Add your garlic and cook for 2 minutes until the aroma has been extracted.
- Add ground beef and constantly toss / stir until ground meat is browned.
- Add tomato paste and cook until the color is deep red. You will notice that the tomato paste will start to stick on the pan. Once the tomato paste is ‘cooked out’, add your wine to deglaze the pan. Add stock in the mixture as well and heat to boil. Lower down the heat to a simmer as soon as the mixture boils and leave for at least 1 hour. Season as you cook.
- Add fennel seed 15 minutes before finishing the cooking.
- Do not let your sauce dry out from the long cooking time. Add water if need be. As adding water will dilute the taste, reduce the sauce to re-concentrate the flavor.
- Chop the stems of the rapini and chop the rest into smaller pieces.
- Boil water on a separate pot. Don’t forget to season the water. Add rapini and let boil for 5-7 minutes.
- Serve while hot. Add rapini vegetables separately.