This very traditional Italian dish will become a wonderful, easy and fulfilling weeknight family dinner.
- extra virgin olive oil - 1/4 cup
- medium yellow onion - 1, finely diced
- medium bell pepper - 1, finely diced
- celery stalks - 3-4, finely diced
- thickly sliced pancetta - 2 slices, finely diced
- ground beef - 1 lb.
- ground pork - 1/4 lb.
- garlic - 2 cloves, minced
- dry red wine - 1 cup
- diced tomatoes - 14 oz. can
- tomato paste - 2 tablespoons
- chicken stock - 3/4 cup
- fresh thyme lives - 1/2 teaspoon
- crushed red pepper - 1/2 teaspoon or to taste
- freshly ground black pepper - to taste
- salt - to taste
- fresh basil leaves - 1/2 cup, chopped
- fettuccine or other pasta - 2 lb, fresh or dried
- freshly grated Parmesan - to taste
- Heat 1 tablespoon of the olive oil in a large, heavy saucepan. Add the onion, celery, bell pepper and pancetta and cook over moderate heat, stirring occasionally. Until the vegetables are softened but not browned, about 7- 8 minutes. Transfer the vegetable mixture to a large bowl.
- Heat the remaining olive oil in the same skillet over medium-high heat. Add the ground meat and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.
- Stir in the garlic, thyme, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine and 3/4 cup of the stock into the skillet and stir to scrape up any browned bits.
- Add the tomatoes, tomato paste and vegetable mixture, stirring until combined. Bring to a boil, lower the heat, and cook for 40 minutes. Season to taste with salt and pepper. Cook for another 10 minutes.
- Add chopped basil leaves and remove from the heat. In a large pot of boiling salted water, cook the pasta until al dente.
- Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and do not forget to grate some Parmesan cheese on top.
- celery stalks
- chicken stock
- crushed red pepper
- diced tomatoes
- dry red wine
- extra virgin olive oil
- fettuccine or other pasta
- fresh basil leaves
- fresh thyme lives
- freshly grated Parmesan
- freshly ground black pepper
- ground beef
- ground pork
- medium bell pepper
- medium yellow onion
- thickly sliced pancetta
- tomato paste
You May Also Like
If you'd ask me what's my favorite dish. I would answer in a heartbeat - My grandma's roasted ...
Pan-fried Chicken Tabaka (Tapaka) was the first Georgian dish I've ever tried. My mom made it for ...
It's hard to believe, but these wonderfully delicious Crispy Potato Pancakes are made with only ...
I wanted to post this Pan-Fried Zucchini with Yogurt Dressing recipe before the 4th of July ...
This recipe called Perfect Smashed Potato for a reason; in my humble opinion, it's one of the best ...
Shkmeruli is a traditional Georgian dish made with fried chicken slowly simmered in a flavorful ...
Today is a National Hummus Day. And I want to celebrate by sharing one of my all-time favorite ...
Lahmacun, also known as Lahmajoun, is a genuinely multinational dish. This thin flatbread topped ...
Satsivi is one of the most famous Georgian sauces made with ground walnuts, garlic, and spices. ...