Primary Ingredients
1 12oz can San Marzano tomatoes, drained of liquid
2 garlic cloves
1 teaspoon chopped black garlic
½ large onion, diced
1 Guajillo chile,
seeds and stems removed
1 teaspoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon ground coriander
½ teaspoon molasses
2 teaspoons brown sugar
¼ teaspoon smoked paprika
1 teaspoon salt
2 lbs. beef chuck, ground
1 lb. veal, ground
1 lb. spicy pork sausage, casings removed and crumbled
¼ cup brioche bread crumbs
1 onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 tablespoons parsley, chopped
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
¼ cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon ketchup
1 tablespoon salt
½ teaspoon black pepper, coarsely ground
Primary Technique
- Sauté onions over medium heat until golden brown, add chopped garlic and cook for 2 minutes. Stir in black garlic, chile, coriander, and smoked paprika and cook for 2 minutes. Stir in brown sugar, then add Worcestershire sauce, red wine vinegar, and tomatoes. Cook for 20 minutes on low heat. Add molasses and season with salt to taste. Puree in blender.
- Preheat oven to 350°F. Sauté onions over medium heat until golden brown. Add garlic, thyme, rosemary, and celery, cook until soft. Let cool completely.
- Combine eggs, cream, Dijon, ketchup, and salt. Add to ground beef, sausage, and veal. Add parsley and black pepper. Combine but do not over mix.
- Place mixture in two 9×5” loaf pans, and cook in the oven for 45 minutes or until cooked through. Remove, top with chili-black garlic ketchup and return to oven for 5 minutes. Remove from oven, place on a cooling rack for 10-15 minutes before serving.
