In Italy, a meat sauce like his would never be served over spaghetti, says Paolo Vasapolli, executive chef in Food Services.
“It doesn’t adhere properly to that shape of pasta,” he says. “But my sauce is perfect with flat egg noodles like tagliatelle, or a tubular penne or rigatoni.”
He offers this recipe for a slow-cooked sauce, just like mama used to make.
The Perfect Meat Sauce
- 2 tablespoons unsalted butter (30 ml)
- 3 tablespoons extra virgin olive oil (45 ml)
- 3 carrots, finely chopped
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 dried chili peppers, crushed
- Sprig of fresh rosemary
- 200g minced beef (0.5 lb)
- 200g minced pork (0.5 lb)
- 1 cup white wine (240 ml)
- 2 cups tomato purée
- 5 basil leaves, torn
- Salt to season
In a hot saucepan melt unsalted butter with the olive oil, and add carrots, onions, celery, and chili pepper. Cook the ingredients on medium heat until they are soft. Add sprig of rosemary.
Add minced beef and pork and cook until golden brown. Remove rosemary sprig and add white wine. Let reduce.
Add the tomato purée and let simmer on low heat for 1 hour.
Before serving, add basil leaves and salt to season. Serve immediately.