2004-11-13

1/4 cup extra-virgin olive oil
1 large onion, peeled and minced
2 garlic cloves, peeled and minced (optional)
1 pound ground chuck (I like to use mild Italian sausage, instead)
small handful coarsely chopped Italian parsley
8 fresh basil leaves, coarsely chopped, or 1 tsp. dried basil
1 28-ounce can imported tomatoes, pureed with juice
salt and freshly ground black pepper to taste
1 pound imported spaghetti or rigatoni
grated Pecorino Romano or Parmesan cheese for table use

Heat the olive oil in a medium sized, heavy skillet. Add the onion and garlic and cook slowly over low heat until the onion becomes very soft. Add the ground chuck and saute over high heat, stirring frequently to break up any large lumps. Add the parsley and basil. When the meat has lost all pinkness, add the pureed tomatoes and salt and pepper to taste, and cook over medium-low heat until the tomato puree has mixed with the meat and become thick. This shoudl take approximately 1/2 hour. Do not overcook this sauce!

Serve over cooked pasta.

From the book Cucina Rustica. Seriously, this is a fantastic book! Go buy it - I'm not putting anymore of their wonderful recipes in here!