Yield: 1 Servings
|1 pounds||Chopped beef|
|1 pounds||Chopped veal or lamb|
|1 tablespoon||Olive oil|
|1 large||Onion, chopped|
|4||Cloves of garlic, depending (up to 6)|
|¼ cup||Red wine|
|2||Carrots, peeled and sliced|
|1 can||(16 oz.) whole tomatoes w/ juice|
|Salt & pepper to taste|
|1 pounds||Penne pasta|
|Grated Parmesan cheese|
In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent. Deglaze the pan with wine and reduce by half. Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat. Simmer for about 1½ hours. (If the sauce become too dry add a little water or chicken stock) In a big pot of salted boiling water, cook pasta al dente. Serve sauce over pasta with grated cheese.
Of course you'll want to have plenty of French or Italian bread to sop up any leftover sauce and be sure to enjoy a great bottle of red wine with this meal. Enjoy!
The Reluctant Gourmet,
Posted to EAT-L Digest 07 Feb 97 by Reluctant Gourmet <reluctg@...> on Feb 8, 1997.