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Ingredient list:
- 1/2 to 1 lb ground meat (pork, beef, veal, bison...just no spices or natural flavors!)
- 1 small can of tomato paste
- 2 large cans of crushed tomatoes (or a combo of diced and sauce) This should make enough sauce for 4-6 servings unless you like sauce soup with a few noodles.
- 1 bell pepper
- 1/3-1/2 cup red wine. I usually use a red blend or a cabernet sauvingon
- Package of mushrooms, I prefer baby bells myself, but any will do!
- Fresh basil and/or oregano if you have it. Don't run out and buy it for an unreasonable price. Dry will do just fine.
- Spice mix: I make my own which you'll see below. I include paprika, cayenne pepper, celery seed and turmeric. Add or change it up as you like!
- Dried oregano and basil. If you like a sausage flavor, add fennel as well.
- Cumin is a good addition if you like the flavor...this is one you should try out as it adds a lot of depth to the sauce.
- Chipotle pepper add this if you want more smokiness, but go light
How to put it all together:
· Start your pot of water for boiling pasta. Yes, add a healthy pinch of salt to the water. Just do it! It helps later. Keep an eye on the pot of water...I have no idea how long a pot of water will take to come to a boil on YOUR stove.
· Rinse & chop the bell peppers and mushrooms into large bite sized pieces. If you want a lot of heat, add serrano chili or some such to this mix. You know what you like in a bite, cut it how YOU like it. We have discussions about what a nice sized bite is. Some like large bits, others like itty bitty bits. It all works.
· Add the tomato paste only to a skillet over medium heat. Let it darken to a rich, deep red. This is where the sweet notes will develop. Mix the spices while you wait for the paste to darken.
· Assemble the spice mixes in little bowls. I like to do this so I can see the colors all blended and smell them together. Plus, it is so much fun to put a custom seasoning blend together. No worries, you will fine tune the flavor later once it is all cooking. I usually leave out the dried oregano and any fresh herbs so I can add them once the sauce is assembled. A typical combo for me includes Cayenne pepper, celery seeds, smoked paprika, turmeric, salt, and black pepper. You want to end up with a tablespoon amount of seasoning give or take.
· Now put the tomato paste on a dish and wipe out the pan. Put half the spice blend on one side of the pan. Allow the spices to warm so they release their oils and become fragrant. Add a tablespoon of oil away from the spices to warm a bit, then combine the spices and the oil. I have discovered that having patience and cooking over medium heat will keep your pan in better shape and your food will develop better flavors than high heat (except when doing wok cooking which is done at very high heat).
- Add the bell peppers and mushrooms and stir to coat with all the seasoning. Watch that the spices don’t burn (you will be able to see definite blackening and the smell will warn you). Cook until the peppers are slightly softened. Remove the peppers and mushrooms to a plate or bowl. I get a rush when I see the veggies take up the spices. I am just sure something that looks that good HAS to taste good.
· Add another Tablespoon of olive oil to the pan then add the meat. Break it apart with a wood spoon or spatula and cook until crumbly and no longer pink. You can chose to brown the meat till has a more browning on the outside if you like that flavor as well, I am rarely that patient.
· About now you should be ready to add the pasta to the boiling water. If you are like me, you'll lose track of time on the pasta. Write down the time you need to check it, or set a timer. Whatever works so you. I also put a metal measuring cup next to the pot to remind me to save some of the water before I drain it....I hate remembering just as the water swooshes down the drain! What kind of pasta you ask? I prefer thick pastas like linguini or fettuccini. My husband like angel hair or vermicelli. Try fun shapes as well, like belly button pasta (not it's real name, but it's what I have called it for so long I can't remember the name).
· Add the peppers, mushrooms, red wine, crushed tomatoes and rest of your seasoning and stir it all up. Let it simmer about 5 minutes, add the fresh herbs and smell the sauce a couple of times. You can use your hand to fan the steam towards you to get the smell of it. It should smell pretty good by now. If it smells like it needs something, taste a bit first and think about what you want. Sweetness? Smokiness? Intensity? Sweetness should be there from the tomatoes and the wine, but you can always add a touch of sugar if needed. Smokiness could call for cumin, paprika or some chipotle pepper seasoning. Intensity might call for a touch more salt. Salt brings out the flavors. If you clearly taste the salt, you went too far. Saltiness should usually be subtle and make the other flavors stand out.
· Last real secret for smooth, rich and silky sauces….save some of the water from cooking the pasta, maybe 1/3 of a cup, and add it to the sauce at the very end. Trust me, you will LOVE it.
· Put pasta in bowls, top with some sauce, sprinkle parmesan and basil on top so it looks as good as it will taste. Sounds like I need to post a focaccia recipe....time to get baking!
