
Author Notes:
This is the meat sauce recipe that my Genovese great-grandmother Raffo served to her family and is still a family favorite.
Serves: 4-6
Ingredients
-
1
pound ground beef, not lean
-
1
yellow onion, medium, chopped
-
1
tablespoon butter
-
good olive oil
-
1
28 oz can whole italian tomatoes, with juice
-
2
tablespoons tomatoe paste
-
1
tablespoon Bovril or other beef concentrate
-
1
teaspoon Worcestershire sauce
-
3/4
teaspoon salt
-
1/4
teaspoon pepper
-
Reconstituted Porcini mushrooms to taste (optional)
In This Recipe
Directions
- Lightly coat bottom of a medium saucepot with olive oil, add butter and melt over medium flame on stovetop. Do not brown butter.
- When butter and oil are hot, add onions and "sweat" until translucent.
- Add ground beef but DO NOT crumble or break apart. Add meat in one "lump." Turn heat down to low, cover pot and simmer for 45 minutes.
- After approximately 45 minutes the meat should be brown all over. Break meat apart into tiny bits with a wooden spoon. Do not drain. Add remaining ingredients, leaving tomatoes whole. Simmer covered for 1.5 - 2 hours, stirring occasionally.
- Break tomatoes apart with wooden spoon and simmer partially covered for 30 more minutes.
- Taste for salt. Serve over your favorite pasta with plenty of good-quality Parmesan cheese.
More Great Recipes:
Pasta|Beef|Ground Beef|Slow Cook|Fall|Winter|Entree
1 Review