[6 - 6] you know it you love it and odds are
[6 - 9] you've been getting it out of a jar it's
[9 - 11] spaghetti and meat sauce i'm gonna go
[11 - 13] ahead and get this going to low
[14 - 16] and the first ingredient naturally will
[16 - 18] the bacon remember we've got six ounces
[18 - 21] here cut into uh strips we're gonna
[21 - 24] render that out nice and slow meanwhile
[24 - 27] finely chop two whole onions and three
[27 - 30] stalks of celery then mince three cloves
[30 - 33] of garlic and then slice two more last
[33 - 35] but not least one star anise pod and
[35 - 37] three whole cloves go into a a small
[38 - 39] cotton spice bag you can find these on
[39 - 41] the internet and then just
[41 - 44] smack the jeepers out of it when the
[44 - 46] bacon is done get it out and drain it on
[46 - 48] some paper towels so we have the nice
[48 - 52] hot fat the onion will go into that
[52 - 55] along with let's say a teaspoon and a
[55 - 58] half of salt just eyeball that and half
[60 - 63] teaspoon of black pepper oh and of course
[63 - 65] of black pepper oh and of course our spice bag
[66 - 69] low heat till the onions break down and
[69 - 71] caramelize it's going to take 45 minutes
[72 - 73] to an hour you're going to have to stir
[73 - 76] every few minutes to keep you know
[76 - 79] burning at bay in the meantime into the
[81 - 82] pan if it doesn't sizzle right away then
[82 - 85] if it doesn't sizzle right away then odds are good you do not have
[85 - 87] enough heat we want to keep this moving
[87 - 89] for at least four to five minutes
[89 - 91] otherwise you might have liquid puddle
[91 - 93] up and that would give us stewing not
[93 - 96] the searing we desire all right the meat
[96 - 98] is good and brown so move that to a
[98 - 101] colander set over a bowl let it drain
[102 - 104] until we are ready to implement it
[104 - 106] further now the pan goes
[106 - 107] right back on the heat now we've done
[108 - 109] our job properly there'll be plenty of
[109 - 111] nice little brown bits there stuck to
[111 - 113] the bottom of the pan that is flavor we
[113 - 116] don't want to waste so we deglazed with
[116 - 118] one half cup of white wine all right as
[118 - 120] you can see by looking down into our
[120 - 122] dutch oven the onions
[122 - 123] greatly reduced but they're nice and
[123 - 125] mahogany brown so it's time to bring on
[125 - 127] the second wave of aromatics the celery
[127 - 130] remember three stalks finely chopped and
[130 - 133] garlic three of our total of five cloves
[133 - 135] minced they go right in and just
[135 - 138] continue cooking over the low heat for
[138 - 139] 30 minutes or two you can smell garlic
[140 - 142] and celery all the way out in the yard
[142 - 144] this would by the way be a nice time to
[144 - 145] crank up some puccini you know just for
[145 - 151] atmosphere excellent
[151 - 153] excellent okay the fat soluble flavors from the
[153 - 155] spices have been extracted so i'm going
[155 - 158] to go ahead and remove the the little
[158 - 161] sack next the meat goes into the dutch
[164 - 166] and the reduced wine with all the juicy
[166 - 168] little bits that goes in too now we're
[168 - 171] still maintaining this um over low heat
[171 - 173] okay now we're gonna add another half
[173 - 176] cup of the wine and three quarters of a
[176 - 178] cup of canned evaporated milk not i
[178 - 181] repeat not sweetened condensed milk okay
[181 - 183] evaporated milk is really just milk
[183 - 185] that's been cooked and canned and i like
[185 - 187] it because it has considerable flavor
[187 - 189] and body and it won't curdle when it
[189 - 191] meets up with the acid in the wine and
[191 - 194] that's critical also going to add three
[194 - 196] cups of beef broth this could be a
[196 - 199] canned or cartoned
[201 - 203] there perfect so one tablespoon of olive oil
[203 - 206] perfect so one tablespoon of olive oil goes over medium heat along with some
[206 - 209] more garlic two cloves this time sliced
[209 - 211] and just keep that moving around until
[211 - 216] it's fragrant 30 to 45 seconds tops
[219 - 219] there now add two 28 ounce cans of
[219 - 223] tomatoes diced not crushed
[223 - 225] there along with one tablespoon
[225 - 228] dried oregano and two teaspoons each
[228 - 232] dried marjoram and dried basil
[232 - 234] there just stir that in and let this
[235 - 237] cook until most of the liquid has evaporated
[237 - 242] until most of the liquid has evaporated 25 to 30 minutes
[244 - 244] all right decrease the heat to low and
[244 - 247] stir in two tablespoons of tomato paste
[247 - 249] and one tablespoon of sherry vinegar
[249 - 251] which is just as sweet as balsamic just
[251 - 254] not as well grotesquely overused i also
[254 - 257] like to give this about a teaspoon shot
[257 - 258] of worcestershire sauce a personal
[258 - 261] favorite of mine and another quarter cup
[261 - 263] of white wine to help bring out the
[263 - 265] alcohol soluble flavors in the tomatoes
[266 - 268] and then i add a one tablespoon of a
[268 - 270] secret ingredient i'm not gonna show you
[270 - 272] no no get away i'm not gonna show you
[272 - 273] all right it's ketchup there's just no
[274 - 275] replacing it i'm afraid all right let
[275 - 280] this simmer nice and low for 30 minutes