- 1/4 cup extra-virgin essential olive oil
- 1/4 teaspoon red pepper flakes
- 1 large onion, diced
- 6 cloves garlic clove, minced
- 1/4 cup Italian tomato paste
- Four 28-ounce cans whole peeled tomato plants, with liquid
- 2 teaspoons Kosher salt plus to taste
- Freshly ground pepper
- 1/2 pound hamburger
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 tablespoon dried savory or rosemary oil, crumbled into small pieces
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon fennel seeds, cracked
- 2 bay leaves
- Rind of Parmesan, a couple of- to 4-inches lengthy (optional)
- 1/2 to at least one cup grated Parmesan
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Inside a large soup pot or Nederlander oven. heat the essential olive oil over medium heat. Add some pepper flakes and prepare for just a few seconds. Add some onion and prepare, stirring from time to time, until golden brown, about fifteen minutes. Add some garlic clove and prepare until aromatic, about one minute. Stir within the tomato paste and prepare, stirring constantly, for one minute. Add some tomato plants individually, crushing them by hands along the way. Season with 1 teaspoon pepper and salt to taste. Simmer the sauce over low heat, covered.
Heat a sizable skillet over medium-high temperature. Add some beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon pepper and salt. Split up the meat having a wooden spoon, and prepare until it loses its raw color, about 7 minutes. Add some meat towards the sauce, holding back any extra fat. Add some rind from the Parmesan. if using. Simmer the sauce, covered, over low heat, for 1 1/2 hrs. (When the sauce will get too thick adjust the consistency with water.) Taste and season with pepper and salt to taste. Right before serving, take away the Parmesan rind and add some grated cheese.
Cook's Note: three or four glasses of this sauce will dress 1 pound of pasta, like spaghetti or rigatoni. It's also ideal for lasagna. This sauce freezes perfectly.
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