- 1/2 cup extra-virgin olive oil
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 medium celery rib, finely diced
- 1 pound ground beef
- 1/2 pound ground veal or 1/2 pound ground pork
- 5 large garlic cloves, chopped
- 1 cup dry white wine
- 2 tbsp tomato paste
- 3 cans of small diced tomatoes
- 1 cup water
- 1 bay leaf
- Salt and freshly ground pepper to taste
- Freshly grated Parmesan, for serving
- 1lb pasta
Cook onions, celery, carrot, and garlic in oil. Use a 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add Beef and veal/pork and cook over moderately high heat, stirring and breaking up lumps, until browned, about 6 minutes. Stir in tomato paste. Cook for 4-5 minutes on low heat. Deglaze the pan with wine, water, add diced tomatoes, gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
Cook the pasta for 1 less minute than stated on package. Toss into sauce and finish cooking. If needed add a little pasta water into the mix. The sauce should evenly cover the pasta. Add grated parmesan cheese to taste and stir.
Serve with more parmesan cheese 🙂
VARIATIONS AND TIPS
- Sauce may be made 3 days in advance, cooled before you refrigerate. You can also freeze the sauce (no pasta) for up to 2 months.
- This same sauce can be used for lasagna, so yummy!
- Add chili spices (2 tbsp chili powder and 1 tbsp cumin) and 1 can of beans to make a great chili. Serve with corn bread or fritos. Top with cheddar cheese and onions