I have taken the Blenditarian approach to the meat blend process one step further by adding aromatic vegetables to the mushrooms and ground meat to create a nutrient dense Savoury Meat, Mushroom and Vegetable Blend. This blend (or base) can be used in a number of different recipes. In this post, you will learn how to prepare this base and how to utilize it to make Date Night Spaghetti Sauce. There are more recipes to come in this Blenditarian Challenge Series! For more tips and techniques, including a visual step-by-step procedure, please refer to the blog post.
1 lb. (454 g) lean ground beef
1 lb. (454 g) ground pork
¼ cup dried vegetable flakes, optional but recommended
1 lb. (454 g) Cremini or Portobello mushrooms, chopped finely
1 large onion (250 g), chopped finely (about 1 ½ cups chopped)
Place the ground meat into a 6 to 7-quart crockpot. Season with of the half of the salt and pepper.
Using a food processor, chop the vegetables finely and add them to the crockpot.
Add the remaining salt and pepper, in addition to the remaining ingredients.
Stir the mixture very well.
Cover and cook on high for 4 hours or 6 – 8 hours on low.
Check for seasoning and adjust if necessary. It should be seasoned well, savoury and flavourful. Remember that this is a base and other ingredients will be added to it to make other dishes (i.e.: diced tomatoes, chilli powder, etc.).
Drain the mixture, if necessary. CHEF TIP:Refrigerate any drained liquid in a separate small bowl. The next day, de-fat the liquid by lifting off and discarding the hardened fat. The remaining liquid will be gel-like. Add some or all of the liquid back into the mixture for extra moisture.
Portion the seasoned meat blend into 1 lb. (454 g) portions and place in a zipper bag or vacuum sealer bags. Close tightly or vacuum seal, date, label, and freeze on a flat baking tray.
CHEF TALK:During the slow cook process, the finely chopped vegetables break down into the same sized morsels as the ground meat. The aromatic vegetables provide a savoury flavour to the base that cannot be duplicated using just meat alone. I chose to use Cremini or Portobello Mushrooms because of their “meaty” taste and darker colour. Chopping the vegetables finely is much easier if you have a food processor. The cooked meat and vegetable base is cooled, portioned and frozen in 1 lb. portions (about 3 cups). This base is nutrient dense and delicious. Feel free to tweak it according to your taste. Build your freezer reserve then use the frozen packages to make many different meals, including Date Night Spaghetti Sauce. Enjoy with a salad and glass of red wine.
For further details, including step-by-step photos, please refer to the original post: https://urbnspice.com/my-recipes/savoury-meat-mushroom-and-vegetable-blend/