- In a food processor, finely chop the onions, carrots, and celery.
- In a large saucepan, gently soften the vegetables and garlic in the oil for about 1 hour, stirring frequently. Add oil, as needed. Season with salt and pepper.
- Add the tomato paste and cook for about 8 minutes, stirring until the olive oil becomes orange in colour.
- Increase the heat and add the meat. Season with salt and pepper. Sauté for 10 to 15 minutes. Add the wine and bring to boil. Simmer gently for about 2 hours, stirring frequently, until the sauce has a good consistency. Add the herbs and season to taste.
- Serve over broad pasta, like fresh tagliatelle, if you want to respect the tradition. Otherwise, fettuccine or pappardelle would also be good choices. Serve with a green salad and a glass of red wine. Buon Appetito!
A typical recipe brought from Italy by Catherine Desforges, Helene’s cousin, who also brought her husband back from Chianti, Chief David Zaccardi.
This recipe is great as is, but you can also change it by adding crushed red pepper flakes, sautéed mushrooms, parmesan cheese, etc..
You can replace half the bottle of wine by the same amount of beef broth.
In Italian, the vegetable mixture is called soffritto.