Ingredients
1 1/2 - 2 lbs. ground veal OR a mix of ground veal and beef OR a mix of ground beef and pork
Olive oil
29 oz. tomato sauce or more
3/4 c. Italian red wine or more
Fresh Parsley - two generous stalks w/out stems
Fresh Basil - about 20 large leaves
Celery - 3 stalks - about 1 1/2 c.
Carrots (organic for sweetness) - 3 med. - about 1 3/4 c.
Garlic - 5 med. cloves
Onion (Vidalia or red) - 1 very large - about 2 c.
Preparation
Put last 6 ingredients in food processor as soffrito. Saute processed mix in a large saucepan with olive oil. Add salt & pepper. Cook until somewhat golden, somewhat brown, and sizzling, about 10 min. Add wine and cook until darkish brown. About 8 min. more. Add veal or meat mix. Brown meat, about 15 min. Add tomato sauce, then a little water and more wine & water if needed while cooking. Cook fairly fast and hard (bubbling) for 45 minutes to an hour with lid on for at least half the time, stirring regularly. With lid off, lower heat and simmer slowly for about 10 minutes. Use just enough sauce to coat and stir good taglietelli or rustic fettucini which was boiled only to al dente and drained (NOT rinsed and no oil in water; only a little salt). Let rest for 3-4 minutes. Serve. Grated parmigiano is good but not preferred in Poppi with this pasta dish.
