Prep 20 mins
Cook 1 hr
I'm posting this recipe so that its not lost
- 1⁄4 cup olive oil
- 1⁄2 cup butter
- 1 cup finely chopped onion
- 1 lb ground beef
- 4 slices finely chopped bacon
- 4 garlic cloves
- 3 tablespoons finely chopped fresh parsley
- 1 bay leaf, chopped fine (I just would throw in whole)
- 1 tablespoon salt (I would probably start with 1 teaspoon)
- black pepper
- 1 teaspoon crushed dry red pepper flakes
- 2 ounces red wine
- 2 (15 ounce) cans whole tomatoes or 2 (15 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 1 cup water
- 1 finely chopped carrot
- Heat olive oil over low heat in a pot large enough to hold all ingredients. Add butter and simmer until melted. Add onions and saute until lightly browned. Add ground beef and bacon; saute till browned, stirring occasionally.
- Add garlic parsley, bay leaf, salt, black pepper and red pepper. Cook over low heat 10 minutes. Add wine, cover and steam for a few minutes more.
- Add tomatoes or tomato suce, tomato paste and water. Bring the mixture to a boiling point and add the chopped carrot. Cover and cook over ver low heat for an hour, stirring occasionally. Serve over your favorite cooked pasta.
This is fabulous, and is authentic Italian. I found my original recipe, from Heloise's column, that I clipped some thirty odd years ago, and it is slightly different than the one here. Here are the minor differences: She does not mention adding a Bay Leaf (although that is fine, as Italians do use it). And, although calling for a tablespoon of salt, you are correct that this is too much, especially if you use coarse salt such as sea salt. Besides 1 finely chopped carrot, her recipe also calls for 2 stalks of finely chopped celery as well. She does not mention using a 6-ounce can of tomato paste; rather, just 2 tablespoons. And finally, she adds 1 cup tomato puree to the cans of whole tomatos or tomato sauce. Her originally recipe actually calls for tomato JUICE as an alternative to the whole tomatos; however, Italians never use tomato juice in their spaghetti sauce. Another note: Italians use pancetta, and not bacon. I have used both, and they are both delicious!
LOVE this recipe, it's been my family's favorite spaghetti sauce for years. My changes: I don't use either the olive oil or butter called for at the beginning of the recipe. I use the bacon's fat for saut?ing the onions. Just get the bacon going a bit until it releases some of it's fat, and then add the onions to saut?. I even get rid of the excess bacon fat after the saute is completed. Proceed with rest of recipe as written. One of the other changes I sometimes do although not always, is to make the sauce without the ground beef added in. I make meatballs and grilled sausage, and serve these in a separate dish, and then at meal time people can make their own plate of pasta, sauce, meats. Lastly, I find making this sauce a day before serving does improve the flavor of the sauce---better on the 2nd day! Enjoy!
I made this yesterday and used it for lasagna...EXCELLENT. I agree that 1 tablespoon of salt is a bit much for me, next time I will decrease it. I threw in some Italian spices per my family's preferences. It makes a ton so I have leftovers for another meal later this week. It is NOT an overly tomato-y sauce but a thick meat sauce. I would suggest cooking your hamburger and bacon separately, at least partially, from the primary mixture to allow for skimming of additional grease. Don't be afraid of the olive oil/butter combination as it adds a wonderful richness to the sauce - I use the same combo in pizza sauce, etc. I did add some sugar to the sauce, I think more out of habit than anything else. I did not have red wine on hand, so I threw in a few shakes of Worcheshire sauce and a bit of water to let it steam. I'll certainly have red wine next time! Enjoy and be well.