Today is the day, I’m starting my new food project this week. Six dishes, six new recipes and all from scratch! I’m super excited so let’s get started.
Today I’m making a meat sauce for pasta from the heart of Tuscany. Italy is known for their good sauces for pasta and this one is no exception. The recipe I have no idea how it ended up in our family but somehow it did and I’m glad it did. Even though it takes a long time to cook it’s worth every minute of it. If you really want to make this dish but think to yourself that it takes way to long to cook when you get home from work and are tired and all you want to do is to make something quick… do not worry!! You can easily make this dish on a Sunday afternoon, let the sauce cool down and put it in the fridge overnight. That way when you get home from work on Monday you can heat up the sauce, cook some pasta and put in a garlic bread in the oven and you suddenly get a gourmet meal in no time. You can also make it on a Sunday and eat it on a Wednesday, just let it cool down and put it into the freezer and take it out in the morning before going to work and put it into the fridge and simply heat it up when you get home.
The moment Y’all have been waiting for is finally here, and this is the recipe I’ve been talking so much about.
1 pound of ground beef
2 medium-sized carrots
1 large onion
2 sticks of celery
2 Cloves of minced garlic
28 oz. Canned diced tomatoes
3-4 TBS of tomato paste
Chili flakes ( optional.)
Tuscan spice blend
5 large, fresh basil leafs
1 Teaspoon of powdered beef broth
1 branch o fresh Rosemary
Direction on how to make Hetty’s Italian meat-sauce;
- Start by washing the vegetables and clean them. Dice up the onion, celery, and the carrots. pour some EVOO into a pot and add the diced vegetables. Season with salt, pepper, Tuscan spice blend, one clove of minced garlic and chili flakes. Add a branch of rosemary.Let it simmer for about 5-10 minutes. While the vegetables are simmering; pour some EVOO into a pot or pan and cook the ground beef until it reaches a golden brown color. Season with dried basil, dried oregano, pepper, chili flakes, Tuscan spice mix, and one clove of minced garlic. When the ground beef is cooked and the vegetables are ready, remove the branch of rosemary and add the cooked ground beef into the pot with the vegetables.
- Add the canned tomatoes and the tomato paste and mix it all well together. Let it simmer on low heat for about 1 1/2 hour. 10 minutes before the dish is done, add a teaspoon of powdered beef broth if needed, and some freshly chopped basil.
- Remember to cook the pasta al-dente which is about 7-8 minutes. ( depending on what kind of pasta you choose to use.) You can easily serve this dish with some garlic bread on the side, even a salad if you’re up for it. ( you can sprinkle som grated parmesan over the top of the pasta if you want, it’s highly recommended but optional.)
I haven’t made this dish in a long time, and from now on I’m going to make it more often. It’s tasty, it’s easy to make even though it takes time, and last but not least it’s relatively healthy.
I hope you enjoy this recipe as much as my family and I do. As I said before I’m really excited about this weeks food project, and coming up tomorrow is *Drumroll” Tuna salad wrap served with homemade sweet potato fries! I’m really excited about tomorrow’s dish and even more excited to share it with all of you!
I hope all of you have an amazing Tuesday so far, and I hope to see you back here tomorrow for a new post and new recipe. This was it from my side of the Kitchen today and I hope to see you back here tomorrow.