Why call it “my” tomato meat sauce? Because it is a story as long as the time I’ve been living in Italy…
I came to live in Italy because I have followed my heart and married my husband, who is Italian. I was not just young, but very young. I came here with my recipes book to a world where nobody was interested in recipes that were not the local ones. Ok. Got the message. And so I opened myself to learn the local recipes.
But, I don’t know why, they’re never good enough. Maybe I missed a detail, or maybe it was just a different taste. And I go ahead for many years this way, copying from the ones that were good cookers, but always unsatisfied because what I cooked was never “as good as” someone else’s one.
Fortunately life makes its own turnarounds and, after many years, we changed house and city and, finally I found myself confident in my kitchen. I finally stopped copying someone else’s recipes and began to follow my instincts.
And I began to cook better.
400 g/1 3/4 cups ground beef
1 medium onion
1 clove of garlic
6 cans (400g/14 Onces each) of peeled tomatoes, whole or chopped with their juices
extra virgin olive oil
How to prepare it:
Add extra virgin olive oil to a deep pan. I add a generous thread, but not enough to cover the bottom. It’s up to you, I always try to use less fat (even if evo is healthy). More oil means more taste, that’s the true ;-).
Turn on the gas and, as soon as the oil is warm, add the ground beef. Make it fry stirring often.
When it is colored, add the minced onion and the garlic – peeled but entire – so you can eliminate if before using the sauce. Stir until well mixed.
Add the tomatoes and stir enough so the tomato will dettach the crusts meat left while frying.
Add salt and pepper to taste and let it boil. As soon as it boils, lower the gas a bit and let it cook, stirring every now and then. For me it is important NOT to add water, but eventually lower the gas if needed.
Cook it for 30/40 minutes. And it is ready!