Recipe: Ragu or Meat Sauce for Spaghetti (freeze ahead)

RAGU OR MEAT SAUCE FOR SPAGHETTI

1/2 cup minced carrots
3/4 pound onions, minced
2 thin slices pancetta OR bacon, minced
2 tablespoons olive oil
2 large cloves garlic, minced
1 pound beef ground from a lean cut, such as sirloin roast
1/2 cup full-bodied dry red wine
1 (35-ounce) can Italian plum tomatoes with basil
1 (6-ounce) can no-salt-added tomato paste
Salt and freshly ground black pepper to taste
1 pound spaghetti, cooked

Saute carrots, onions and pancetta in hot oil in a large, heavy-bottom saute pan over medium-high heat until ingredients begin to take on color.

Add garlic and saute 30 seconds; remove carrot mixture and set aside.

Brown meat in same pan over medium-high heat, stirring almost constantly to break meat up into little pieces so it won't clump together.

When meat is brown, add wine and cook quickly until it is almost evaporated.

Return vegetables to pan. Add tomatoes and juices, breaking up tomatoes with your fingers before adding them to pan. Stir in tomato paste and season with salt and pepper. Reduce heat. Cover pan and simmer at least 1 hour; 2 hours is better. Adjust seasonings.

Serve over spaghetti.

TO MAKE AHEAD:
You can freeze sauce for a month.

Servings: 4
Source: Cooking for Comfort by Marian Burros