Sicilian Meat Sauce Recipe - Cooking Index
Sicilian Meat Sauce Recipe - Cooking Index
The combination of mint and meat enters into the Italian tradition from the Middle East through Sicily. The herb's sweet, mentholated coolness lightens the sauce, as does the use of blended ground meat.
Cuisine: Italian| 1 lb | 454g / 16oz | Pasta - any shape |
| 1 tablespoon | 15ml | Olive oil |
| 1/2 lb | 227g / 8oz | Meat loaf mix - see * note |
| 1 lb | 454g / 16oz | Onion - chopped (medium) |
| 1 | Garlic clove - minced | |
| 1/2 cup | 73g / 2.6oz | Fresh mint - chopped |
| 1/8 teaspoon | 0.6ml | Dried oregano |
| 1 | Crushed red pepper flakes | |
| 2 cups | 474ml | Tomato puree |
| 1/2 teaspoon | 2.5ml | Sugar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Note: Meat loaf mix is a widely sold combination of veal, pork, and beef that's milder, moister, and softer than ground beef alone.
Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.
While the pasta cooks, heat the oil in a large heavy skillet over medium-high heat. Add the meat loaf mixture and cook, chopping and stirring to help it cook evenly, until the meat loses its raw look, about 2 minutes. Add the onion and continue cooking and stirring until the meat begins to brown, about 3 more minutes. Add the garlic, mint, oregano, red pepper flakes, tomato puree, and sugar and simmer for 2 minutes. Season with salt and pepper.
Drain the pasta and toss it with the sauce in a serving bowl.
Source:
"While The Pasta Cooks" by Andrew Schloss with Ken Bookman
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.