- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, minced
- 1 medium yellow onion, chopped
- 2 stalks organic celery, chopped
- 2 organic carrots, peeled and chopped
- 1 pound ground beef
- 1 cup room temperature water
- 1/2 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 2 28oz cans kitchen ready plum tomatoes
- Black pepper, fresh from mill
1 . Heat oil on medium in a large stock pot. Add minced garlic, stir, then add chopped onion, carrot and celery to the pot. Cook for about 2 minutes, stirring vegetables to coat well.
2. Add ground beef, a large pinch of salt and a few grinds of pepper. Crumble the meat, stir well and cook until the beef is no longer red in appearance.
3. Stir in nutmeg.
4. Add wine, let simmer until evaporated.
5. Add tomatoes, stir thoroughly. As it starts to bubble, add water, stir until incorporated into the sauce, turn the heat down to a low simmer. Stir often until the heat comes down to simmer.
6. Cook, uncovered, for 2 hours, stirring occasionally. Taste to check salt and pepper preference, add if necessary.
2 tbsp olive oil
1 large eggplant partially peeled and cubed (partially peel the eggplant in stripes)
3 garlic cloves, minced
1/4 cup of water (room temp)
1.5 tbsp tomato paste
2 (28 ounce) can kitchen ready tomatoes,
3 fresh basil leaves
salt & pepper
- On medium-high heat, saute minced garlic, in 2 tbsp extra virgin olive oil, until the color is translucent.
Try to not brown or burn the garlic. If you end up doing so, you’ll have to start over with new oil.
- Once the garlic is translucent, add in the cubed eggplant.
- Eggplant acts like a sponge, and will soak in all the oil, quickly add in the 1/4 cup of water.
- Cover. Let simmer until the eggplant is tender and has changed to a more brownish color.
- Add in 2 cans of kitchen ready crushed tomatoes.
Personally, I prefer using the homemade crushed tomatoes my mother makes, but I didn’t have them handy today.
- Reduce heat to medium-low and let simmer for 10 minutes.
- Add 1.5 tbsp of tomato paste.
Once you have stirred the tomato paste in, it’s melted, cover and let the sauce simmer on medium-low heat for 25 minutes. Stirring occasionally. Though, like with most sauces, the longer the better.
- At this point you can start to boil water for your pasta. This way by the time your sauce is done your pasta will be ready.
- Add in the salt and pepper to your taste here. Then turn down the sauce to low and add in the basil.
- Turn off the heat, and by now your pasta is fully cooked and ready to strain.
- The finished product!
- Serve with a sprinkle of pecorino Romano cheese on top.
- Tonight we paired this with a simple salad of greens, topped with warmed porcini mushrooms, and, a bottle of Beaujolais Nouveau 2012.
- Buon Apetito!
Hope you enjoy making this dish as much as eating it!