Author: David

Carefully measure and prepare all ingredients. Place s suitable pot over high heat, and add the oil. When the oil shimmers, add the meat and cook, stirring occasionally, until completely dry and browned. Scrape the bottom of the pot with a metal spoon to loosen the fond.

Add the shallots, and cook until softened, then add the onions, carrots, and celery, and sweat until the onions are translucent. Add the tomato paste, and stir to combine. Add the brandy, and cook until the alcohol is evaporated, then add the wine. Bring to a boil, then reduce to a simmer. Cook until the smell of alcohol is gone, then add the demi-glace. Bring to a boil, then reduce to a simmer. Add the peppercorns and thyme. Simmer, skimming any fat and foam from the surface, for 1-1/2 hours. Strain into a clean pot, and reduce to nape slowly. Add the cream, and return to a boil briefly. Strain through the chinois into a clean container. Divide into 8 oz. deli containers. Cool, label, date, and initial. Freeze until needed.

Carefully measure and prepare all ingredients. Heat the EVOO over MEDIUM heat. When is shimmers, add the garlic, anchovy, and chili. Stir to combine.

Allow to come to a simmer, and cook until the oil becomes red from the chili flakes. Add the onion, and season with salt. Stir to combine, then cover and cook over low heat until the onions become completely soft but not brown. About 20 minutes.

Add the crushed tomatoes, and return to a boil. Reduce to a simmer and cook for 30 minutes, covered. Add the olives, capers, and chicken broth, and return to a simmer. Cook for 15 minutes longer, then remove from the heat and cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.