SIMPLE MEAT SAUCE
Preparation - Easy
Prep :15; Cook :30
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.
Large saucepan or skillet, pasta pot, sieve.
- 1 cup chopped onion
- 1 cup carrot, chopped
- 1 cup celery with leaves, chopped
- 3 sprigs of Italian parsley
- 6 oz ground beef, pork or veal, mixed with some chopped bacon or pancetta; or 6 oz Italian sausages split open
- VARIATION: you can also substitute mushrooms for meat in this recipe.
- 2/3 to 1 1/2 cups conserva or tomato puree, or fresh tomatoes skinned and chopped, or canned plum tomatoes
- 2 T extra virgin olive oil
- salt and freshly ground black pepper
- 1 lb spaghetti or any pasta
- CHOP the onion, celery, carrot and parsley finely.
- 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, mix everything together and cook over a gentle flame until the meat has changed colour. Add the tomato conserva 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, pour into warm bowl. Add the meat sauce, stir, and serve. Parmesan cheese is optional.
- VARIATION: 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 and delicious in lasagne.
Per serving: Calories 575 - Protein 25g - Total Fat 13g - Sodium 946mg - Cholesterol 30mg - Carbohydrates 92g - Fiber - 3.4g