- 1/4 cup extra-virgin olive oil
- 1 large sweet onion, coarsely chopped
- 3 cloves garlic, peeled and coarsely chopped
- 1 stalk of celery, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound lean ground beef
- 1 pound ground veal
- One 28-oz. can of crushed San Marzano tomatoes (the best)
- 1/4 cup Italian flat-leaf parsley, chopped
- 8 fresh basil leaves, chopped
- 1 tablespoon thyme
- Salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1/4 cup Pecorino Romano cheese, freshly grated
- 1 package of pappardelle, cooked according to package directions. Pappardelle is best.
- 1.
Heat the olive oil in a large skillet.
- 2.
When the oil begins to smoke, add the onion and garlic and sauté over medium heat for about 8 minutes, or until the onions are very tender. Season with salt and pepper.
- 3.
Add the celery and carrot and sauté for 5 minutes.
- 4.
Increase the heat and add the ground meat. Cook, stirring frequently and breaking up any large clumps, for about 10 minutes or until the meat is no longer pink.
- 5.
Add the tomatoes, parsley, thyme, and basil, and cook over medium-low heat until the sauce thickens.
- 6.
Add the cream and mix well.
- 7.
Season generously with salt and pepper.
- 8.
Add the pasta to the pan along with 1⁄2 cup of the pasta cooking water. Mix well.
- 9.
Sprinkle with grated Pecorino Romano.
- Note.
Italian tip: For more flavor, cook your pasta in water as salty as the sea.
