THEME: Penne with Tomato-Meat Sauce
Jamie R
"This recipe makes a big batch of tomato sauce, half of which you can
freeze for another meal. The small amount of ground pork and veal
enriches the sauce's flavor."
1 tablespoon olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/4 pound crimini or white mushrooms, chopped
1/2 pound ground veal
1/4 pound ground pork
3 tablespoons tomato paste
2 cans (28 oz. each) Italian plum tomatoes, chopped, with reserved liquid
1/4 cup red wine
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
1 Pinch nutmeg
1/4 cup chopped fresh basil leaves
TO SERVE:
1 pound penne or ziti pasta, cooked according to package directions
Heat oil in large Dutch oven over medium heat 1 minute. Add onion,
celery and carrot; cover and cook 5 minutes until softened.
Stir in mushrooms; cover and cook 3 minutes.
Increase heat to medium-high; stir in veal and pork. Brown 5 to 8
minutes, breaking up meat with spoon.
Stir in tomato paste; cook 2 to 3 minutes.
Stir in tomatoes with liquid, wine, salt, pepper and nutmeg. Bring to
boil; reduce heat and simmer, stirring frequently, 30 minutes; stir
in basil. (Can be made ahead. Cool. Freeze in airtight container up
to 2 months.)
Makes 8 cups sauce.
TO SERVE:
Toss 4 cups Tomato-Meat Sauce with hot pasta.
Makes 4 servings
Source: Ladies Home Journal