Pasta Sauce

Reprinted with permission from Dr. Michael Apstein.

This recipe was adapted from Marcella Hazan. 

Ingredients:

1 medium size onion, finely diced

1 medium size carrot, finely diced

I stalk celery, finely diced

2 Tablespoons olive oil

¾ to 1 pound chopped meat, 90% ground sirloin preferred

1 to 2 cups dry white wine, such as Soave

1 cup whole milk

2-3 28-oz can of San Marzano tomatoes, or 2-4 (750 g) of Pomi puréed Italian tomatoes

¼ teaspoon grating of nutmeg

Cooking instructions:

Michael notes that the amount of the ingredients can be adjusted.  However, it is critical to allow the wine and then, the milk to fully evaporate; not to allow the meat to sear; and simmer the sauce for hours after adding the tomatoes.  

1.        Sauté the finely diced onion, carrot, and celery in olive oil until tender, about 10 minutes, over a medium flame.  The onion should be slightly caramelized. (You can prepare the carrot and celery in the Cuisinart but you must hand chop the onion or else it will not caramelize.)

2.       Add the chopped meat and cook over low heat, stirring, until the meat just loses its red color. (Hazan makes the point that you don’t want to char the meat because the sauce loses its delicacy.)

3.       Add a cup or two of dry white wine, turn up the heat and cook until it has almost evaporated.

4.       Add a cup of whole milk and simmer until almost evaporated.

5.       Add canned tomatoes (the real DOP ones, not the fake ones from California). If using canned tomatoes, it’s best to chop them coarsely before adding them. Add the canned juices last depending on how thick you like your sauce. (Michael prefers Pomi because the sauce then has a finer consistency.  The amount used (2-4 containers) depends on how thick you like your sauce.

6.       Add a small grating of nutmeg and simmer for several hours---the longer simmering is also critical.

7.       Prepare your favorite dry pasta according to directions on the package.

8.       Serve with grated Parmigiana cheese.

Serves: 8-10

Wine suggestions from Dr. Michael Apstein:  A mid-weight red wine such as Chianti Classico, Dolcetto, Barbera or Merlot.