My daughter’s favorite.
Serves 4
- 1.5 lb ground beef
- 3/4 cup red wine (if using port it might become too sweet, then add 1 tsp lemon juice to balance).
- 15 baby carrots or two big carrots
- 1 large onion
- 1 celery stock
- 3 medium size tomatoes
- 1 garlic cloves, crushed
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- A pinch of smoked habanero or Cayenne pepper
- One package of pasta (any that you like really).
- Chop carrots, onion and celery fine, 1/4″ pieces (can be done in a food processor, but not too fine).
- In a big pot put one tbsp olive oil and sauté for 15 minutes on medium.
- Turn to high until starting to get brown. Keep on high.
- Add the rest of the olive oil and fry the meat, breaking it apart in the pot and mixing, until brown.
- Add butter and mix keep mixing for a minute.
- Add the wine, mix and let reduce, a minute or so.
- Add tomatoes and spices. Mix, cover, reduce to medium-low and let simmer for 30-60 minutes.
- Cook the pasta at the last 10 minutes of the simmering.
- If the sauce needs more liquids, add some of the pasta water before rinsing.
- Mix the sauce with the rinsed pasta and serve.
Can be garnished with some fresh parsley, Parmesan.