The third version of Mirepoix is Sauteed Mirepoix and Meat Mixture, basically adding meat in the sauteed mirepoix and brown it. And one step beyond SMM Mix is SMMT Mix, meaning Sauteed Mirepoix, Meat and Tomato Mixture.
At each step, the usages multiply! It’s like a simple math, isn’t it? It’s fun!
When the meat is added, I use the mixture in small quantities in pasta, stuffing for veggies and/or raviolis, and fried rice.
When I have a large quantity, it often becomes a base for Bolognese sauce or Chili by adding a can of tomatoes.
SMMT Mix (Sauteed Mirepoix, Meat and Tomato Mixture)
By adding a small quantity of chopped tomatoes (preferably fresh ripe ones), I use it as stuffing, as well as in shepard’s pie.
By adding a large quantity of canned tomatoes, I use this as a base of Bolognese sauce or Chili. I could prepare up to this point, then split into two.
- Add Italian spices, Red Wine, and Milk to make Bolognese sauce which you can use it for pasta, lasagna, etc.
- You guessed it, add beans and Mexican spices, and voila, Chili!
KWIK Bolognese Sauce (Skip steps 1 and/or 2 if you already have them. : )
- Make sautéed mirepoix by sautéing 2:1:1 ratio of chopped onions, carrots, celery in Extra Virgin Olive Oil.
- Add uncooked sausage and brown.
- Add a can of tomatoes, Italian spices (basil, oregano, etc. fresh preferred), chili peppers, red wine, milk/cream or broth/spaghetti water if you already have some. Optional: Add tomato paste and anchovy paste (Additional flavor enhancers.)
- Bring to a boil, then simmer without cover and reduce, about 30 min to 1 hour. Adjust seasoning. Add some pasta water to sauce when you add pasta to help the sauce adhere to the noodles.
Tips: Pasta is one of the few things which you should not “batch and fridge”. It gets stuck and it’s not very useful. Either cook exactly what you need or if there’s any leftover, make pasta salad immediately (Some pre-prepped vegetables and meat will be handy here!) or as a last resort, mix pasta with the sauce, and save it for lunch next day.