Meat sauce is one of those basic things you grow out of when your palate changes, and you eventually forget. I was in the grocery store on Sunday debating the amount of energy I had to make meatballs (due to an intense craving) when vague memories of meat sauce surfaced in my brain. It turns out I had forgotten how good this dish is until my first bite. Everyone needs to get back to their youth now and then.<\/p>\n
P.S. I am not the only one who thinks this is good (for those of you pu-puing me, I was so tired, I did use the store bought sauce, AND Todd went so far as to crown me the Queen of Sauces. So who’s going to buy me a crown?<\/p>\n
Riccio’s Famous Meat Sauce<\/p>\n
\u00bd lg. Yellow onion, diced
\n4 Cloves garlic, minced
\n1 lb. Lean ground beef
\n1 tsp. Basil
\n1 jar Tomato & Basil sauce (Homemade is best, but I also like Classico brand)
\n1 T. EVOO
\nSalt
\nPepper
\n1 lb. Pasta of choice<\/p>\n
Method:<\/p>\n
Over medium-low heat in a skillet, add the EVOO, onion, and garlic. Sweat until translucent, about 6 minutes, and transfer to another bowl. Increase the heat under the pan to medium-high and add the meat, salt, pepper, and basil. Brown the meat and break apart with spoon while cooking. Once brown, about 8 minutes, get rid of the excess fat. Return the onion and garlic to the pan and add the sauce. Simmer over low heat until pasta is ready and serve with lots of parmesan cheese \u2013 I recommend at least 30 minutes.<\/p>\n
Yum!<\/p>\n