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5 from 1 vote

Cousin Claudio’s Authentic Italian Pasta Sauce

Ingredients

  • 2 T extra virgin olive oil
  • 1 sweet onion finely minced
  • 8-10 large full size carrots, finely minced (approx. 3 cups, minced)
  • 1 lb ground beef please use organic, grass fed beef if possible
  • 1 c. Dry white wine can substitute 2/3 c broth with juice of one lemon
  • 2, 28 oz cans crushed or puréed tomatoes
  • 2-4 cups water
  • 2 T butter optional (use olive oil, coconut oil or ghee with a tiny pinch of salt ffor a dairy free version)
  • 2, 12 oz boxes
  • Jovial Organic Brown Rice Spaghetti
  • Parmigiano reggiano for serving optional

Instructions

  • Coat a large skillet or cast iron pant with the olive oil and warm over medium heat.
  • Place carrots In a food processor and pulse until they are minced finely, but not puréed, then add to your skillet. Repeat with the onions.
  • Cook the carrots and onions over medium heat, stirring often, until they are softened but,not yet starting to brown or caramelize.
  • Move the carrots and onions to one side of the skillet and add the ground beef in the open space. Use a flat or angled wooden or bamboo spoon and break the meat up into really tiny bits as it cooks. When the beef is browned, stir it into the vegetables. Allow the onions, carrots and meat to all three to simmer together until the meat is cooked through and any liquid has evaporated.
  • Add the white wine or broth and cook, stirring often, until the liquid is mostly absorbed.
  • Add the tomatoes and stir to combine. Add one cup of water. Bring to a boil and then reduce to a simmer. Allow the sauce to simmer for at least 2 hours, stirring often, scraping down the sides of your skillet and incorporating the bits of sauce from the edges of the pan. Add water, 1 cup at a time, as needed to keep the sauce the same consistency. The color will deepen and turn more orange as it cooks. The longer you allow the sauce to simmer, the deeper the flavor will be. Just keep adding a bit more water as it cooks down.
  • Just before serving, stir in 2 T butter or one of the dairy free alternatives.
  • Bring 6-8 quarts of water to a boil in a large stock pot. When the water has come to a boil, add approx 1 T sea salt to the water. Do not add any oil. Cook the pasta according to your package instructions, but check it a few minutes early and remove it from the water just before it is al dente.
  • Drain pasta in a colander and add it to your sauce. Use tongs to combine the pasta and sauce, making sure all of the pasta is coated. Let it sit over low heat for just a few minutes to allow the pasta to absorb all of the flavors from the sauce as it finishes cooking. Use your tongs to lift the pasta out of the sauce and into a serving bowl. You should have half of the sauce remaining, set it aside for another meal.
  • Serve with grated parmigiano reggiano, if you wish, and enjoy with your loved ones!