George's Meat Sauce for Pasta

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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely mince the onion, carrot, and fresh fennel.
  • Heat the oil and 4 tablespoons butter in a heavy pan; add in minced vegetables; saute over low heat, stirring occasionally, until they are soft and have almost melted into a puree.
  • This can take about 30 minutes and require patience.
  • The vegetables must be soft before proceeding with the recipe.
  • Add in the ground fennel seed and salt; saute for 2 minutes and then add the meat.
  • Increase the heat and saute, stirring, until the meat is no longer pink.
  • Add in the wine and cook gently, stirring occasionally, until almost all the wine has evaporated, about 30 minutes.
  • Add the tomatoes and cook for an additional 15 minutes, until they are absorbed into the sauce.
  • Bring 5 quarts of salted water to a boil in a big pot.
  • Drop in the pasta and cook until it is still quite firm, 4-5 minutes.
  • Drain and add the pasta to the sauce, toss for 1-2 minutes, until al dente.
  • Cut up the remaining 8 tablespoons of butter and add to the pasta; continue to toss until the butter melts and combines with the sauce.
  • Serve immediately; pass the Parmigiano-Reggiano for your guests to grate over their pasta.
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