This is a very simple meat sauce for your pasta or lasagna. It will be richer if you use different types of ground meats.
Makes: 4-6 servings
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 3 sprigs of Italian parsley
- 6 oz. total of: ground beef, pork or veal, mixed with some chopped bacon or pancetta OR 6 oz. of Italian sausages, split open
- 2/3 to ½ cups of tomato puree or canned plum tomatoes or fresh tomotoes, skinned and chopped
- salt and pepper
- Chop the onion, carrots, celery and parsley finely.
- In a pan, using medium heat, heat the olive oil and add the chopped ingredients, cooking until softened.
- Add the meat, mix everything together and cook over a low flame until the meat changes color.
- Add the tomote puree (or canned or fresh). Less tomoto lets the meat flavor come through more strongly, while more tomato gives it a blended taste.
- Simmer gently for half an hour and season with salt and pepper. If the mixture is too dry, add a little more olive oil or tomato sauce, never add water because it thins out the taste. Now if you want pasta, cook the pasta in a large pot and cook until al dente. Add the meat sauce, stir and serve. A sprinkling of parmigiano is optional, but really yummy! The sauce is also perfect for lasagna and with polenta.