Marc Maulà’s Moussaka with Ragù Sauce

Instructions

1. 1

   In a large bowl, combine the carrots, onions, bell pepper and garlic with the meat, wine, ¼ cup (60 ml) of the oil, the cumin, oregano, red pepper flakes and bay leaves. Cover and refrigerate for 8 hours or overnight.

2. 2

   With the rack in the middle position, preheat the oven to 300°F (150°C).

3. 3

   Remove the meat from the vegetable mixture and place on a plate. Season with salt and pepper.

4. 4

   In a large Dutch oven over medium-high heat, brown half of the meat at a time in the remaining oil on each side. Set aside on a clean plate.

5. 5

   In the same pot, soften the vegetable mixture for 5 minutes. Add the diced tomatoes, strained tomatoes, broth and tomato paste. Season with salt and pepper. Mix well. Return the meat to the pot. Bring to a boil. Cover and transfer to the oven. Bake for 3 hours 30 minutes or until the meat is tender.

6. 6

   Remove the pot from the oven. Using a slotted spoon, remove the meat and place on a large plate. Using a fork, shred the meat, removing any excess fat, or chop the meat on a work surface using a knife. Set aside.

7. 7

   Remove and compost the bay leaves. Using a potato masher, crush the vegetables in the pot.

8. 8

   Return the meat to the pot and mix well. Adjust the seasoning. The sauce will keep for 5 days in an airtight container in the refrigerator or for 3 months in the freezer. You will need 6 cups (1.5 litres) of the ragù sauce for the moussaka.