Author Notes
This is the meat sauce recipe that my Genovese great-grandmother Raffo served to her family and is still a family favorite. —steve@thestove
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Ingredients
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1 pound
ground beef, not lean
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1
yellow onion, medium, chopped
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1 tablespoon
butter
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good olive oil
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1
28 oz can whole italian tomatoes, with juice
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2 tablespoons
tomatoe paste
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1 tablespoon
Bovril or other beef concentrate
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1 teaspoon
Worcestershire sauce
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3/4 teaspoon
salt
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1/4 teaspoon
pepper
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Reconstituted Porcini mushrooms to taste (optional)
Directions
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Lightly coat bottom of a medium saucepot with olive oil, add butter and melt over medium flame on stovetop. Do not brown butter.
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When butter and oil are hot, add onions and "sweat" until translucent.
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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.
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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.
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Break tomatoes apart with wooden spoon and simmer partially covered for 30 more minutes.
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Taste for salt. Serve over your favorite pasta with plenty of good-quality Parmesan cheese.
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