Recipe by Chef Shadows
SOURCE : 'The Tuscan Year' by Elizabeth Romer. This is a very simple meat sauce adapted from the delightful 'The Tuscan Year' by Elizabeth Romer. The sauce will be richer if you use a mixture of meats.
- 1 medium onion
- 1 large carrot, peeled
- 1 celery, with leaves
- 3 sprigs Italian parsley
- 6 ounces ground beef or 6 ounces ground pork or 6 ounces ground veal
- mixed with some chopped bacon or pancetta or Italian sausage, split open
- 2⁄3-1 1⁄2 cup tomato puree or 2⁄3-1 1⁄2 cup fresh tomato, skinned and chopped
- 2 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 1 lb spaghetti or 1 lb pasta
Directions See How It's Made
- Finely chop the onion, celery, carrot and parsley.
- In a frying pan on medium heat, heat up the two tablespoons of olive oil, add the chopped ingredients and allow them to soften.
- Add the meat and mix everything together and cook over a gentle flame until the meat has changed color.
- Add the tomato purée or ripe, diced tomatoes. (Less tomato lets the meat flavor come through strongly; more tomato gives a more 'blended taste').
- Simmer gently for half an hour and season to taste with salt and black pepper.
- If the mixture is too dry add a little more olive oil or tomato.
- Never add water.
- Cook the pasta, drain and pour into warm a bowl.
- Add the meat sauce, stir, and serve. Parmesan cheese is optional.
- You can make this sauce substituting mushrooms for the meat: about 6 oz. fresh mushrooms or 1 oz. of dried porcini mushrooms (soaked for 1 hour).
- Both these sauces are excellent with pasta and polenta.
- Serves 4 - 6.