This is a favorite recipe at my house. Even though this is a large recipe, My leftovers are always eaten in a couple of days. I love that even though this is a slow cook sauce and takes some time, that my sauce is truly appreciated and loved by my family. This recipe brings my family to the kitchen. I like to make it towards the end of the week so everyone can enjoy the left overs over the weekend and I can relax with less cooking.
A note about the recipe, the pasta is not included in the nutrition, I make a protein pasta for my son and a traditional pappardelle pasta for my husband.
Use a deep frying pan or dutch oven. Heat butter and olive oil over medium heat until butter is melted. Add onion, carrot, and Salt. Saute, often stirring, until soft, not browned. Add ground beef and break it apart with a wooden spoon until meat is browned. Mince garlic cloves and add to meat with chili paste and tomato paste. Stir often for about 2 minutes to carmelize tomato paste. Stir in half and half. Bring to a simmer and let reduce for 20 minutes. Add wine, tomatoes, bay leaf, and cheese rind. Bring to a simmer and reduce to a low simmer, and cook the sauce for 2 hours. Stir occasionally.
Skim oil from the surface of the sauce. Remove rind and bay leaf. You can save half your sauce for another time in the freezer. The leftovers all always eaten right away at my house.
Boil pasta as directed. Remove cooked pasta from water and stir into sauce. Serve with freshly grated Parmigiano.
Amount Per Serving:
% Daily Value*
Total Fat 26.9g
Total Carbohydrate 7.5g
Dietary Fiber 1.2g
Vitamin A 25.3%
Vitamin C 16.4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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