Giorgio’s Classic Meat Sauce

Giorgio’s Classic Meat Sauce

Giorgio Celmo

Ingredients:

1 Medium Carrot chopped fine

1 Medium Onion chopped fine

2 Stalks Celery chopped fine

3 Cloves Garlic minced

1 Pound Hamburger

½ to ¾ Cup good red wine (merlot or cabernet)

1 -28 oz. Can imported whole plum tomatoes, with juices (hand crushed into small pieces)

3 Tablespoons Olive Oil

Fresh ground black pepper to taste, about ½ teaspoon

Sea salt to taste, about 1 teaspoon

1 Teaspoon Crushed Red pepper flakes

1 Tablespoon Oregano

1 ½ Tablespoon Italian spice blend

Directions:

In a large stock pot add oil and heat over medium high heat, until oil starts to shimmer. Add carrots, onions, celery and garlic, cook stirring frequently until onions turn clear, about 6-8 minutes.

Add hamburger and chop into fine pieces with a wooden spoon, continue stirring. The meat will release its juices in about 5 minutes continue cooking until juices are reduced by half. Add wine and continue cooking until wine is reduced by half.

Add the tomatoes and its juices, add the salt, pepper oregano and Italian spice blend, stir reduce heat to simmer, cover and stir occasionally for one hour.

Test sauce for salt and pepper and adjust if needed, add crushed red pepper flacks, simmer uncovered for an additional 15 to 20 minutes.

Meanwhile heat a large covered pot of water until boiling, add a palm full of sea salt to the water (at least 2 tablespoons full) to this add the pasta and stir well uncovered. I like penne pasta with ribs on the pasta helps sauce stick better. Continue cooking according to box instructions, pasta should have a bit of firmness (aldente) when cooked properly.

Serve this pasta with meatballs or by its self.