This Italian meat sauce borrows from its Bolognese sibling by including cream. Garnish the plate with basil chiffonade and a sprinkling of Parmesan cheese, if you please. Both sauce and pasta recipes can be doubled when serving more than two. —Furey and the Feast
3 to 4
extra virgin olive oil
cloves garlic, minced
1 3/4 cups
crushed Italian tomatoes (about 14 ounces)
In a 3-quart pot over medium-high heat, brown the ground beef. Remove from pot and drain. Set aside.
Add olive oil, onion, carrot, celery and garlic to pot and sweat for 2 minutes. Add tomato paste and cook for about 5 to 6 minutes, or until tomato paste darkens in color. (This will deepen its flavor.)
Add red wine to pot and use wooden spoon to scrape any bits of fond that may be stuck to the bottom of the pot. Let wine reduce in half, about 3 to 4 minutes.
Add tomatoes, water, brown sugar, oregano, basil and ground beef. Bring sauce to boil, then reduce heat to low cover with pot lid slightly ajar so steam can escape. Simmer for 3 hours, stirring occasionally. Taste sauce and adjust seasonings to preference. Add heavy cream and butter to finish. Serve over pasta noodles.