Among the strongest of family traditions, handed down from my Grandmother born in the town of Gubbio, Italy, is this pasta sauce recipe. Although I generally think most recipes can be tinkered with, I've come to find that this is best when followed to the last detail. Okay, there is one exception: it is even better if you throw in a slice of bacon. This is terrific on store-bought pasta, even better on homemade and other-worldly when combined with the family ravioli recipe. The better-half likes to eat is as a soup.
2 Tablespoons, Olive Oil
2 Tbs Onion, chopped
1 clove, Garlic, chopped
1/2 Pound Ground Beef
1 Celery Stalk, chopped
1 Carrot, chopped
Pinch Red Pepper
1 teaspoon Dried Basil, or 1 Tbs fresh
1/2 teaspoon Dry Oregano, or 1/2 Tbs fresh
1/4 Cup Red Wine
2 28oz Cans Tomato Sauce, or crushed tomatoes
1. Heat the oil in a 2 quart or larger saucepot over medium heat
2. Add the Onion and cook until translucent, about 5 minutes
3. Add the garlic and herbs and cook 1 minute
4. Add the beef, red pepper, celery and carrot and cook until beef is browned, 3 to 5 minutes
5. Add the wine and cook until mostly evaporated, 3 to 5 minutes
6. Add the tomato sauce.
7. Bring to a gentle simmer and cook at least 1 hour. Cover or uncover to control thickness.
