Sugo di Carne is a delicious meat sauce that is totally worth the 4 hours it takes for the flavors to develop.
mise en place
3 tablespoons extra virgin olive oil
3 red onions, finely chopped
2 ribs celery, finely chopped
1 medium carrot, finely chopped
3 cloves garlic, chopped
1 handful fresh parsley, finely chopped
1 pound lean ground beef
1 cup dry white or hearty red wine (either works great)
2 tablespoons tomato paste
Salt
Freshly ground black pepper
1 cup canned peeled whole tomatoes with juice (San Marzano is best)
Chili flakes
1 bunch thyme, tied in a bundle
2 tablespoons butter
2 tablespoons butter
1 pound fresh or dried pasta
Parmesan cheese
directions
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
As the vegetables cook slowly, they will perfume the kitchen; this is the moment to add the meat. Turn up the flame and stir in the beef, incorporating it well into the vegetables. Continue cooking, stirring occasionally and breaking up the beef with the wooden spoon, until the meat has released its water and begins to brown and stick to the bottom of the pan. BROWN THE BEEF! Like Anne Burell says, “Brown food tastes good!”. Don't rush this step. Cook another 15 to 20 minutes. 10 to 20 minutes, depending on the fat content of the beef.
Reduce the flame, add the wine, and season with salt and pepper. Cover and cook at a very low simmer for 30 minutes, until the meat starts to stick to the bottom of the pot. Discard any excess fat, if you wish.
Add crushed tomatoes, tomatoes paste and 1/4 cup water to the sauce. Season with salt and pepper and a pinch of red pepper flakes.
Cover the pot and cook at a bare simmer over a medium flame, stirring every once and a while, for 3 hours more. The sauce is done when it is dense and the liquid is well reduced; it should be well combined and thick, but not dry. Adjust the seasoning with salt and pepper to taste. Add butter and stir until disolved to round out the flavor and cut down on acidity. While the pasta is cooking remove 1/2 of the sauce from the pot and reserve.
The sauce can be cooled, transferred to a container, covered, and refrigerated for up to 3 days, or frozen for a couple of weeks.
Cooking the Pasta
Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
Drain the pasta and add to the pot with the remaining sauce. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
0 comments