This summer I had the great pleasure of traveling to Sicily for a holiday. I ate so many amazing foods, and some of the best were at Resort Borgo san Rocco in Sicily, where I was able to spend some time in the kitchen. I got to make a whole lot of tagliatelle pasta (recipe to come one day!), and I also got to watch a whole lot of other foods being created.
For this meat sauce I did my best to remember what they put in and the method they used. I know that my recipe isn’t quite the same, since I can’t remember everything, and I’m sure the meat is a little different, but this turned out to be a really really tasty sauce nonetheless.
This isn’t a difficult sauce to make, but you do need quite a bit of time for it to cook down and let the flavours mingle, so I started about two hours before I was serving dinner. Alternatively, it could be made a day ahead of time.
What you need:
- extra virgin olive oil
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 stalk celery
- 3 mild Italian sausages (I bought these at Bosa Foods in Vancouver)
- 500 grams, or so, of beef short ribs
- 1-680mL jar tomato Passata
- 1/2 bottle of a decent red wine
- salt and pepper to taste
- Parmesan or Pecorinco cheese for serving
What you do:
- Chop the celery and carrot into chunks that are about 3 cm long. Chop the onion and garlic. Heat a large pot on medium-high and add a few glugs of olive oil. Add the veggies and whole sausages, and sauté them for about 5 minutes.
- Add the beef and continue to cook for about 5 more minutes.
- Add the Passata and wine. Add a little water to the Passata jar and give it a little shake to get all the tomato out of the jar; add this to the pot. Heat to bubbling, then let it sit on low heat, stirring from time to time, for an hour and a half to two hours.
- Remove the sausages and beef from the sauce. Use the back of a wooden spoon to crush the carrot and celery, then stir it into the sauce.
- Cut the sausage into bite-sized chunks. Remove the beef from the bone and pull it into bite-sized pieces. Add the meat back to the pot and let it heat up again.
- Salt and pepper to taste.
- Cook your pasta and toss it with some of the sauce. Grate some cheese on top and enjoy!