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Italian | |
| 2 tablespoons olive oil 2 medium carrots, trimmed, peeled and diced 1 shallot, minced 3 garlic cloves, minced 3 teaspoons dried Italian seasoning 1 1/2 teaspoons red pepper flakes 5 tablespoons tomato paste (small can) 1 lb pound ground beef or pork 1/2 container cremini mushrooms, diced 1 24-ounce whole tomatoes pureed 2 tablespoons balsamic vinegar 3 tablespoons grated Parmesan-Reggiano Red Wine | |
| 1. To a large pot, heat the olive oil over medium heat. When the oil is hot, add the diced carrots and minced shallots. Cook until the carrots and softened and the shallots turn translucent, about 5 minutes. Add the garlic, Italian seasoning, red pepper flakes, tomato paste and beef (if you are using lots of meat do it separately and add after browning); using a wooden spoon, break up the beef into crumbles. Sprinkle the beef with a few pinches of salt and cook, stirring frequently, for about 5-7 minutes, until the meat has browned. 2. Next, add the diced mushrooms and stir. Pour in the can of tomatoes. Add 1/2 cup (you can eyeball this measurement) of water to the tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the balsamic vinegar, Parmesan-Reggiano and splash or two of water, if it�s cooked down a bit too much. Cover the pot once more and cook for an additional 20 minutes, until the sauce is fragrant and has thickened slightly. If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and 1/4 cup of beef broth/water or white wine. Right before tossing with the pasta, add the butter and mix until melted. | |
| you can scale this, add more tomato/wine and multiply the seasoning | |
Unrated | |
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