Luca is eating a basic Ragu that I made the night before with the last of the Roma tomatoes from the garden. You can make this sauce at home with canned or fresh tomatoes.
INGREDIENTS
1 1/2 pounds ground beef or turkey, 5-6 tablespoons extra virgin olive oil, a bunch of chopped sage, 1 chopped onion, 2-3 stalks of chopped celery, 1 can tomato paste, 4 cups cut whole peeled tomatoes (from a can or you can blanch fresh tomatoes in hot water and then peel), salt & pepper to taste, 1 cup red wine (the alcohol will evaporate, but you can leave out the wine if desired).DIRECTIONS
Brown the meat in a skillet. Drain out the fat and set aside (you can put a paper towel on a plate to drain the meat). Next, put the onions and celery in the skillet with the olive oil and sweat. Once the onions start to sweat, add the browned meat. Stir. Add the tomato paste. Stir. Then add the wine and cook it down until the wine evaporates. Add the tomatoes, sage, salt & pepper. Stir.Cook for 1 hour on low heat.
Follow the recipe for "proper pasta" in the archives and add the desired amount of pasta to a sauce pan. Cook the pasta for a minute in the sauce and serve.
