martedì 28 ottobre 2008


Pasta Sauce

1/2 lb of mixed ground beef (not too lean, not too fat)
1 or 2 Italian sausages, chopped
3 tbsp of a mix of onions, carrots, celery and parsley, finely minced
2 tbsp of olive oil
2 24oz cans/bottles of peeled San Marzano or strained tomatoes
1 cup of white wine, if desired

Put oil in a big saucepan over medium heat; when the oil is hot, put the vegetables and sautee them for 3-4 minutes.
Now add ground beef and sausages and cook them over high heat for about 5 minutes, stirring them frequently to avoid sticking.
At this point you can add wine (always on high heat), in a couple of minutes the alcohol evaporates, leaving just the flavor; turn the heat to medium and add the toamtoes.
Adjust with salt, pepper if desired, and, when it starts boiling, turn heat to minimum and cook the sauce for at least 2 1/2 hours (the longer, the better) stirring occasionally.

Remember that it's better to cook this sauce for a longer time at the lowest heat possible instead of cooking it quickly.
Don't worry about the wine, as said the alcohol evaporates, leaving just its flavor.

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