| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chopped beef |
| 1 |
lb |
Chopped veal or lamb |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
lg |
Onion, chopped |
| 4 |
|
Cloves of garlic, depending (up to 6) |
| 1/4 |
c |
Red wine |
| 2 |
|
Carrots, peeled and sliced |
| 1 |
cn |
(16 oz.) whole tomatoes w/ juice |
|
|
Salt & pepper to taste |
| 1 |
lb |
Penne pasta |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat
and reserve meat for later. In the same pot, sauté onion and garlic in the
olive oil & butter until the onions are translucent. Deglaze the pan with
wine and reduce by half. Puree the whole tomatoes and add them to the pot
along with the sliced carrots and reserved meat. Simmer for about 1 1/2
hours. (If the sauce become too dry add a little water or chicken stock) In
a big pot of salted boiling water, cook pasta al dente. Serve sauce over
pasta with grated cheese.
Of course you'll want to have plenty of French or Italian bread to sop up
any leftover sauce and be sure to enjoy a great bottle of red wine with
this meal. Enjoy!
The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg
Posted to EAT-L Digest 07 Feb 97 by Reluctant Gourmet
<reluctg@PCFASTNET.COM> on Feb 8, 1997.
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