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1 lb. chopped meat – beef, pork & veal (often sold together in one package)

1/4 cup extra-virgin olive oil

1 medium onion, coarsely chopped

2 garlic cloves, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

One 28-ounce can crushed tomatoes

1/4 cup flat-leaf Italian parsley, chopped

8 fresh basil leaves, chopped

Salt and freshly ground black pepper

1/4 cup freshly grated Pecorino Romano


Saute onions in some olive oil in a sauce pan. As it cooks slightly, add chopped meat to pan and brown both sides. Let it cool. Drain water from meat. Cut up, so that meat is chopped up, not big pieces.

Add garlic and saute. When slightly golden, add the can of crushed tomatoes. Chop carrots and celery in small pieces and put in pot. Put fresh basil leaves in pot.

Cook for about 45 minutes. Add a tablespoon of butter and a small amount of light cream. Sauce should be slightly orange and not so red.

In a separate pot, boil water. Throw pasta in pot, add salt and cook till al dente, slighty hard or how you like it. Do not overcook, will get mushy and starchy. Drain pasta, throw back in pot. Add sauce to pasta, mix will some grating cheese. Dish out pasta and add sauce on top with chopped meat and carrots and celery.

Total: 55 min (Prep: 10: Cook 45 min)

Yield: 6 servings


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