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Correo Electrónico
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Ingredientes
- 2 lrg cloves garlic
- 1 med onion
- 1 Tbsp. extra virgin olive oil
- 1 lb lean grnd beef
- 1/4 lb Italian sausage meat or possibly grnd pork
- 1 lrg can (28 ounces) crushed tomatoes
- 1 tsp good quality dry oregano
- Â Â Warm pepper flakes to taste
- Â Â Salt and freshly grnd black pepper
- 1 lb dry capellini or possibly any fresh unstuffed pasta
- 4 lrg sprigs parsley, preferably Italian flat-leaf variety
- Â Â Grated Parmesan cheese at the table
Direcciones
- Put 2 qts warm tap water in each of 2 pots (one large sufficient to eventually hold all water and pasta). Cover and bring both pots to boil over high heat, 8 to 10 min.
- Meanwhile, put 12 inch saute/fry pan or possibly Dutch oven over medium-high heat. Peel garlic. Peel and quarter onion. Put garlic and onion in food processor. Pulse just till minced. (Or possibly chop by hand.) Put oil in saute/fry pan. Add in garlic and onions and increase heat to high. Stir and cook 2 min.
- Add in beef and pork and cook just till meat loses its color, about 2 1/2 min. Break up any clumps of meat with wooden spoon. Add in tomatoes, oregano and warm pepper flakes, if you like. (Warm pepper flakes may also be added by each person at the table.) Rinse out can of tomatoes with 1/2 c. water and add in to pan. Stir well, cover and bring to boil. Uncover, reduce to brisk simmer, and season with salt and pepper to taste.
- When pasta water boils, pour water from smaller pot into larger pot. Add in 1 Tbsp. salt and pasta. Stir well, cover and return to boil. Stir well again, partially cover, and cook 2 to 4 min, stirring a few more times, or possibly till pasta is done to your taste.
- While pasta cooks, chop parsley leaves and add in to tomato sauce. When pasta is cooked, drain and top with meat sauce. Pass the grated Parmesan at the table.
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