This recipe makes 12 cups of sauce. The sauce stores well if you would like to freeze half for a second meal.
Step 1: Pick the leaves off of the parsley, basil, oregano
and rosemary stems. Mix together and chop very course.
Set aside. Put the plum tomatoes in a large bowl with
the juices from the can. Crush and break apart the tomatoes
by hand and set aside. Set a pot of salted water to boil.
Step 2: Warm a frying pan or skillet over a medium high heat. Add 1 tablespoon of olive oil. When the oil is hot, drop walnut sized bits of ground beef into the pan. Season with garlic salt and pepper. Toss until the beef has browned. Transfer the browned beef to a bowl with a slotted spoon and set aside. Step 3: Prep the onions. Warm a 3-4 quart dutch oven or sauce pan over a medium high heat. Add the remaining 3 tablespoons of olive oil. When the oil is hot add the chopped onion to the pot and stir to coat the onions. While the onions are cooking, cut the carrots into half rounds about a quarter inch thick and stir into pot. Cut the celery and stir into pot. After four or five minutes, stir in the fresh herbs and cook for a couple minutes, until they herbs begin to release their fragrance. Stir in the ground beef. Step 4: Add the crushed tomatoes with their juice, the tomato sauce, wine, ground sage, red pepper flakes and stir until blended. Stir in the the garlic cloves, cheese rinds and bay leaf. Step 5: Keep stirring until the sauce comes to a gentle boil. Lower the heat, cover and let it simmer at a very gentle boil for an hour and half or two hours, stirring occasionally. Remove the cheese rinds and bay leaft. |
Ingredients:
Step 6: Add dry spaghetti to the boiling water. When the pasta is al dente, drain the pasta and put in a warm serving bowl. Top with four or five laddles of sauce and toss, coating the pasta. Top the serving dish with one or two laddles of sauce and freshly grated parmesan. Serve with more parmesan at the table. |