Recipe from America's Test Kitchen
This sauce is just like the sauce we had in Italy!
My husband and I took a trip to Italy back in March. Me, being the Foodie I am was in search of some great tasting dishes. Oh my, did I have find some. You really do not have to look to far though. Everything is fresh and made that day. Actually, I can still taste the food today.
I tried this sauce because I want to make a lasagna like we had in Italy. I used this sauce, since I was experimenting on the flavors served over Tagliatelle.
Remember, this is not your normal "American Spaghetti Sauce". It is different, but trust me, you will love it.
How delicious does that look?
Ingredients
3 Tbsp unsalted butter
2 Tbsp minced onion
2 Tbsp minced carrot
3/4 pound of meatloaf mixture (1/4 pound each of ground beef chuck, ground veal and ground pork
1/2 tsp table salt
1 cup whole milk
1 cup dry white wine
28 oz can whole tomatoes, packed in juice, chopped vine, with juice reserved (I prefer San Marzano tomatoes
Advice:
Do not drain the pasta of its cooking water all the way. A little water left on the noodles will distribute the sauce evenly into the noodles. You can also add 2 Tbsp of butter to help coat the noodles with the thick sauce. Top each serving with a little grated Parmesan cheese. Well, I like a lot of Parmesan cheese.
Directions:
Heat butter in a large heavy-bottomed dutch oven over medium heat; add onion, carrot and celery and sauce until softened but not browned, about 6 minutes. Add ground meat and 1/2 tsp salt. Crumble the meat with the edge of a wooden spoon to break it up into tiny pieces. Cook, continuing to crumble the meat, just until it loses the raw color but has not yet browned. About 3 minutes.
2. Add milk and bring to a simmer, continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
3. Add tomatoes and their juice and bring to a simmer, reduce heat to low so the sauce is barely simmering. Continue to gently simmer for 3 hours.
(I threw in a parmesan rind I had in the freezer. It just adds flavor.)
4. After simmering for 3 hours adjust the salt as needed.
5. Serve and enjoy.
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