I’ve been experimenting with some more Mediterranean recipes lately. Here’s a good one – it’s a basic tomato sauce over pasta, but with fresh ingredients slowly mixed together, it really takes this to a much higher level than the usual canned sauce I normally pour over noodles.
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup minced flat-leaf parsley
1 celery stalk, finely chopped (okay, I’ll admit it, I didn’t have any celery so left this out!)
1 small carrot, peeled and finely chopped
3 tbsp olive oil
1/4 pound ground lean pork
1/3 cup dry white wine
1 28-oz can tomatoes
sea salt and freshly ground black pepper
1 small bunch of basil, slivered
1 1/2 pounds of long flat pasta
1/2 cup freshly grated parmigiano reggiano cheese
Saute the onion, garlic, parsley, celery, and carrot in the olive oil over medium heat, until the vegetables are soft but not brown, 10-15 minutes. Add the ground meat, raise the heat slightly and cook the meat until they have lost all trace of rosiness, about 10 minutes.
Pour in the wine and bring to a boil. Turn down the heat and let the wine cook off until just a few tbsps are left in the pan, 5-10 minutes. Then turn the can of tomatoes, juice and all, into the pan and raise heat again. As you cook, chop tomatoes with wooden spoon until almost reduced to a puree, about 20 minutes. Add salt and pepper for seasoning. Stir in slivered basil.
Word of the day:
Quant: Business Slang. an expert in quantitative analysis.