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Sugo di Carne




Source of Recipe


Divina Cucina


List of Ingredients




1/2 pound ground sirloin
12 ounce can Italian plum tomatoes
1 onion
1 carrot
1 celery stalk
1/2 cup red wine
Extra virgin olive oil
Salt


Recipe



Finely chop the carrot, onion, and celery. This combination in Florence is called soffritto, and is used frequently as a base for sauces and soups.

Place in a pot and sautè in extra virgin olive oil until it starts to almost burn. This trick will make it taste like Mamma made it! It sweetens the carrots and onions and gives the sauce a really special flavor. Take your time and do this step slowly.

Add the ground sirlion , raise the heat, and stir until browned. Splash with wine and let the wine evaporate.

Add the tomatoes. Salt to taste. Lower the heat and let cook for 45 minutes, stirring occassionally.

If the sauce seems too dry, add some of the water from the pasta you are cooking.

Cook the pasta in salted water until al dente. This means that the center is cooked, not raw. Drain the pasta not too dry, and then put it back in the pan. Add the pasta sauce and stir to let the sauce flavor the pasta. You can also add some grated Parmesan cheese into the pan.

Serve extra Parmesan on the side!