Recipe: Penne with Tomato-Meat Sauce

PENNE WITH TOMATO-MEAT SAUCE

"This recipe makes a big batch of tomato sauce, half of which you can freeze for another meal. The small amount of ground pork and veal enriches the sauce's flavor."

1 tablespoon olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/4 pound crimini or white mushrooms, chopped
1/2 pound ground veal
1/4 pound ground pork
3 tablespoons tomato paste
2 cans (28 oz. each) Italian plum tomatoes, chopped, with reserved liquid
1/4 cup red wine
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
1 Pinch nutmeg
1/4 cup chopped fresh basil leaves
TO SERVE:
1 pound penne or ziti pasta, cooked according to package directions

Heat oil in large Dutch oven over medium heat 1 minute. Add onion, celery and carrot; cover and cook 5 minutes until softened.

Stir in mushrooms; cover and cook 3 minutes.

Increase heat to medium-high; stir in veal and pork. Brown 5 to 8 minutes, breaking up meat with spoon.

Stir in tomato paste; cook 2 to 3 minutes.

Stir in tomatoes with liquid, wine, salt, pepper and nutmeg. Bring to boil; reduce heat and simmer, stirring frequently, 30 minutes; stir in basil. (Can be made ahead. Cool. Freeze in airtight container up to 2 months.)

Makes 8 cups sauce.

TO SERVE:
Toss 4 cups Tomato-Meat Sauce with hot pasta.

Makes 4 servings
Source: Ladies Home Journal