Sunday funday - Meat Sauce

Since today happens to be Sunday, and my first posting, I figured I would share one of my favorite Sunday pasta sauces. Pair this with Syrah. YUM!




Pappardelle

 
Ingredients: Serves 4

• 2 Large Cans of Whole  Peeled Tomatos - My favorite is Muir Glen Organic. If you have your own homemade tomato sauce, even better.
• 1 lb of Ground Sirloin (can substitute another ground meat like veal, lamb, etc.)
• 2 Cloves of Fresh Garlic, Minced
• 3/4 Cup Dry Red Wine (Merlot, Cabernet Sauvignon)
• 2 1/2 tbs Extra Virgin Olive Oil
• Kosher Salt
• 1 tsp Crushed Red Pepper
• Parmigiano Reggiano Cheese Rind
• 5 Fresh Basil Leaves
• 1 LB of your favorite Pasta. Suggestions: Rigatoni, Pappardelle

Directions:
Run the tomatoes through a blender so they are fully blended to a tomato sauce.
In a large stock pot, medium heat, combine olive oil, minced garlic, and crushed red pepper.
Let the garlic saute for about a minute - BEFORE it gets brown, combine the meat and break up/mix until meat is half cooked.
Pour in red wine and let simmer until meat is fully cooked.
Add in tomato sauce and stir all together.
When sauce comes to a boil, add fresh basil, cheese rind, and salt to taste.
Cook for about 45 minutes.
Serve on top of your favorite pasta al dente.
Top off with fresh ground pepper and grated parmigiano reggiano or pecorino romano.
Any extra sauce can be frozen for leftovers. Enjoy!



Rigatoni