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Ingredients
For 4 Person(s)
For the Sauce:
- 3 tablespoons extra virgin olive oil
- 2 medium carrots, cut into a 1/4 inch dice
- 3 shallots, sliced
- 2 celery stalks, cut into a 1/4 inch dice
- 1/2 pound ground veal
- 1 pound sweet Italian sausage, casings removed
- 1/2 cup red wine, such as merlot
- 1/4 cup tomato paste
- 14 ounces crushed tomatoes or passata
- 1 teaspoon salt
- 1/4 cup salted butter
- 4 fresh basil leaves
- 1 pound dried Garganelli pasta
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Directions
- Get the Garganelli HERE!
- Put a large skillet with a lid over a medium flame and heat the oil. Add the carrots, shallots and celery and sauté until soft, about 5-7 minutes.
- Add the veal and sausage to the pan and cook while breaking it up into small pieces with a wooden spoon. Cook until the meat has browned. About 5 minutes.
- Add the wine to the pan and cook for 1 minute.
- Add in the tomato paste, crushed tomatoes and salt. Fill the can of tomatoes with a bit of water. Swish the water in the can and add it to the pan. Bring to a boil.
- Reduce the flame to a simmer and add in the basil and butter. Once the butter has melted cover the pan and cook for 30 minutes.
- Drop the pasta into generally salted boiling water. Cook according to package instructions.
- Drain and add the pasta to the pan with the sauce. Toss over medium-high heat for 1-2 minutes.
- Serve in warm bowls with a generous sprinkle of grated Parmigiano reggiano Cheese.
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