Print This Recipe Written by Chacha on Sep 22nd, 2013 in Beef, Meat Sauces, Pasta, Recipe, Tomatoes | No Comments

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus extra for serving
  • 2 medium onions, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery rib, finely chopped
  • 1 1/2 pounds 85% lean ground beef
  • ½ cup good-quality red wine
  • 1 28-ounces can of tomato sauce
  • 1 28-ounces can crushed tomatoes
  • 2 teaspoons garlic powder
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons dried Mexican or Greek oregano
  • 1 bay leaf
  • 1 sprig flat-leaf Italian parsley, finely chopped
  • Chopped fresh basil leaves, for serving
  • 1 pound fettuccini or spaghettis
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions

Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the onions, celery, garlic and peppers. Cook until the vegetables are crisp-tender, about 8 minutes. Transfer to a plate and set aside.

Add the ground meat to the pan. Add the ground garlic and season well with salt and pepper. Cook, stirring occasionally, until browned, about 12 minutes. Add the wine. Stir to combine scraping the bottom and sides of the pan with a wooden spoon, getting all the flavorful browned bits off. Cook 1 minute. Add the pepper-onion mixture and any juices that collected on the plate into the pan. Cook 1 minute. Add the crushed tomatoes, tomato sauce, pepper, oregano, parsley and bay leaf. Bring to a simmer. Reduce heat to lowest setting possible. Cover and cook for 30 minutes, stirring occasionally to prevent sticking and burning on bottom of pan. Check for seasoning. Adjust if necessary. Discard the bay lea. (Note: The sauce should be quite thick and homogenous. This sauce will keep for several days covered and.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 12 to 15 minutes.

Drain pasta and add to the sauce. Toss to combine until pasta is nicely coated. Stir in basil. Transfer to a serving platter. Drizzle with olive oil and Serve topped with the grated cheese.

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