Since the summer is the time for quick, light raw sauces, then the winter is for the opposite: rich, slow cooked meaty sauces, often referred to as ragu.
There are countless variations depending on the region of Italy, the meat, herbs and seasonings used in creating the sauce.
Here is an example of a satisfying, simple, straightforward version using pancetta and dried rosemary which boosts the complex flavors of this rich delicious winter sauce adapted from the Italian country table.
INGREDIENTS
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups diced onion
- 1/4 lb pancetta cubed
- 3 tablespoons dried rosemary finely grounded into a powder
- 2 quarts fresh tomatoes ( or two 32oz. cans plum tomatoes )
- 2 tablespoons extra virgin olive oil
- 2 fresh ( or dried ) bay leaves
- salt and freshly ground pepper
- 1 - 1.5 lbs. of dried pasta ( either penne or rigatoni )
- grated parmesan cheese
DIRECTIONS
1- Dice 2 cups of each: celery, carrots and onions
2- In a heavy sauce pan, add 2 tablespoons of olive oil, and saute vegetables for about 20
minutes until soft. Season with salt and freshly ground pepper.
3- Once vegetables are soft, add 2 quarts homemade tomato sauce ( or two 32 oz. cans of
plum tomatoes ) with 2 bay leaves and cook for about 45 minutes.
4- Remove bay leaves from vegetable / tomato mixture and place in food processor.
Pulsing to puree mixture. Be sure not to overfill processor to avoid
sauce overflowing. It is best to puree in smaller batches.
5- In a separate large heavy heated sauce pan render cubed pancetta over medium heat.
Once pancetta begins to cook and oil forms in pan, add 3 tablespoons of dried
rosemary and stir, allowing oils in rosemary to release. Cook for 1 to 2 minutes.
6- Add tomato / vegetable mixture to pancetta and rosemary and simmer for 15 minutes
allowing all flavors to combine.
7- Ladle sauce over penne or rigatoni pasta ( cooked al dente ) serve with a generous
sprinkling of freshly grated parmesan cheese.
ENJOY !
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