INGREDIENTS
- extra-virgin olive oil
- 5 finely chopped garlic cloves
- ½ lb ground beef
- ½ lb ground pork
- 1 cup Italian red wine
- 1 tbsp tomato paste
- 5 cups tomato puree
- To taste salt and pepper
- 10 fresh, finely chopped basil leaves
- 1 lb tagliatelle
- grated Parmigiano Reggiano
METHOD
In a large skillet heat the olive oil over medium-low heat. Cook the garlic for a few minutes until golden. Crumble the meat between your fingertips, add to the pan, and cook until brown- about 10 minutes. Add the red wine and simmer for another 5 minutes until it has reduced.
Now stir in the tomato paste and tomato puree. Season with salt and pepper. Add the basil and simmer gently for 3 hours until reduced and thickened, stirring occasionally. This gives you plenty of time to have an espresso or glass of wine and romance your loved one while you wait!
Once cooked, remove from the heat, taste, and season with salt and pepper again if needed.
When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, add to the pan with the sauce, and toss to combine well. The pasta and sauce need to be mixed well together in the pan where the sauce was cooked to get the best flavor. Serve with a generous amount of Parmigiano Reggiano.