Boss of the Sauce

So when I was home for Tony's wedding, Chris, my Lauren's boyfriend, was telling us about the "Boss of the Sauce" competition in San Francisco. Apparently, a bunch of chefs competed to see who had the best tomato based sauce. Taking inspiration from the event, he suggested that we should have a Boss of the Sauce competition with our extended family and friends. We all like to think we cook sauce the best, so it's kind of the perfect opportunity for someone to pull down bragging rights for real.

Now, the problem is that most of us have the same recipes which makes it a little difficult to be Boss. I decided that to truly compete and win, I would need to make up my own sauce. I cook a lot but I've never tried to Top Chef a meal. I like directions! But I didn't want to win on a recipe either from our family or from a cookbook. Since everyone else has beef on lock down, and Chris was bragging about some rabbit shiz, I decided on lamb.

I ended up finding ground lamb, and sauteed it with onions, carrots and celery. I added a little red wine and then the tomatoes. But the true inspiration came with the Porcini mushrooms. That's right, little dehydrated pieces of gold.

Verdict?
Super yummy, but not quite Boss enough yet.

What to change?
I'm thinking next time, I will get some pieces of lamb instead. I'll brown them and then essentially stew them in the tomato sauce. Then when it's time for eating, I'll shred them up. I think it will put the sauce over the top.

Boss of the Sauce rating:
Jan/Ryan

(Yes, I realize they are both incompetent - but this sauce was no Michael and not yet a David Wallace)