Salsa pomodoro alla pizzaiola

Naples - Campagna
Preparation - Simple
Serves 4

'Pizzaiola' is any sauce in which oregano plays a major part - 'pizzaiola' because the sauce tastes like pizza topping. Here we have added meat to the basic tomato sauce.

1/4 to 1/2 pound ground beef, veal or pork
2 cloves garlic, sliced
1 small tin (15oz) tomatoes
1 t dried oregano or 2 t fresh, chopped
sprig of fresh Italian parsley
3 T good olive oil
1 pound pasta

SET 6 quarts of water in a large pot to boil for the pasta.

BROWN the meat in 1 T of the olive. When cooked, set to one side and pour off the grease.

SAUTÉ the garlic in the remaining 2 T olive oil until golden.

ADD the tomatoes (peeled and seeded if you are using fresh) and cook until reduced.

ADD 2 T of kosher salt to the pasta water, return it to the boil, and cook the pasta 8 - 12 minutes.

ADD the the oregano and parsley to the sauce, salt and pepper to taste. Add the meat, cook for another 5 minutes on low heat.

DRAIN the cooked pasta. Pour a little of your sauce into the bottom of the service bowl and add the pasta.

ADD the remainder of the sauce, stir well, and serve. Serve it with cheese if you like, but taste it first.