Calabrian Tomato Sauce with Meat
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 ml olive oil
- 1 medium onion (s)
- 1 clove garlic
- 0.5 ½ carrot (s)
- 1 stick (s) celery
- 700 g meat, e.. mixed pork and beef. . . . (Goulash)
- a bit salt
- some pepper
- 20 cl red wine
- 1 can tomato (s), peeled
- 0.5 liter ½ tomato (s), happened
- 1 handful basil
- 1 tablespoon oregano, as desired
- 1 chilli pepper (s), red, to taste
- 500 g pasta
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cut the onion, carrots and celery into small cubes about 5 mm. Core the chilli, peel the garlic cloves and cut both finely. Cut the meat into 3-4 cm cubes. Mash the peeled tomatoes with the liquid until they are slightly chunky.
- Heat the olive oil. Fry the onion, carrots and diced Sellere on high and add the garlic and chilli. Roast everything until golden brown, add the meat and season with salt and pepper. After the meat is browned, deglaze with wine and simmer until the wine has boiled away. Pour in the peeled and strained tomatoes. Add the basil and oregano and season to taste again. Reduce to medium to low heat and simmer covered for at least 1 1/2 hours until the meat is very tender.
- Cook the pasta according to the instructions on the package, drain, pour the sauce over it and sprinkle with grated Parmesan or Grana Padano. The meat is scooped out of the sauce and traditionally served after the pasta with a simply dressed green salad and fresh white bread.
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