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).

1. Chop carrots, onion and celery fine, 1/4″ pieces (can be done in a food processor, but not too fine).
2. In a big pot put one tbsp olive oil and sauté for 15 minutes on medium. 
3. Turn to high until starting to get brown. Keep on high.
4. Add the rest of the olive oil and fry the meat, breaking it apart in the pot and mixing, until brown. 
5. Add butter and mix keep mixing for a minute.
6. Add the wine, mix and let reduce, a minute or so. 
7. Add tomatoes and spices. Mix, cover, reduce to medium-low and let simmer for 30-60 minutes.
8. Cook the pasta at the last 10 minutes of the simmering. 
9. If the sauce needs more liquids, add some of the pasta water before rinsing. 
10. Mix the sauce with the rinsed pasta and serve. 

Can be garnished with some fresh parsley, Parmesan. 

The post Sugo Toscano – pasta meat sauce appeared first on Opine Away.