Pasta Sauce Al Veneto
A community recipe by damian.fNot tested or verified by Nigella.com
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Start by frying the garlic until golden in the half the oil. When its done add the onion and fry until soft and sweet. Simmer for about 10 minutes until soft and then add the pork mince, stirring to separate. Simmer for a further 15 minutes before adding the wine, which should be simmered off for a couple of minutes. Finish by adding the tomatoes, remaining oil herbs and seasoning. Leave to simmer for at least an hour. My Uncles tend to think that around 8 hours is needed!! The sauce should be a little on the salty side, which will be toned down when it is mixed with the pasta later. Serve with Farfalle, penne or spaghetti, torn basil leaves , more virgin olive oil and importantly, Parmigiano Reggiano. Enjoy
Start by frying the garlic until golden in the half the oil. When its done add the onion and fry until soft and sweet. Simmer for about 10 minutes until soft and then add the pork mince, stirring to separate. Simmer for a further 15 minutes before adding the wine, which should be simmered off for a couple of minutes. Finish by adding the tomatoes, remaining oil herbs and seasoning. Leave to simmer for at least an hour. My Uncles tend to think that around 8 hours is needed!! The sauce should be a little on the salty side, which will be toned down when it is mixed with the pasta later. Serve with Farfalle, penne or spaghetti, torn basil leaves , more virgin olive oil and importantly, Parmigiano Reggiano. Enjoy
Introduction
Traditional veneto style pork and tomato pasta sauce.
Traditional veneto style pork and tomato pasta sauce.
Ingredients
Serves: 4
Metric
Cups
- 1 kilogram minced pork (about 10% fat is the best)
- ½ kilogram tomatoes (ripe - blanched and peeled)
- 83 millilitres extra virgin olive oil
- 125 millilitres red wine
- 1 onion (finely chopped)
- 10 cloves garlic (finely chopped)
- 1 handful fresh basil (finely chopped)
- 2 teaspoons dried oregano
- salt (to season)
- pepper (to season)
- 2⅕ pounds ground pork (about 10% fat is the best)
- 1⅛ pounds tomatoes (ripe - blanched and peeled)
- 3 fluid ounces extra virgin olive oil
- 4 fluid ounces red wine
- 1 onion (finely chopped)
- 10 cloves garlic (finely chopped)
- 1 handful fresh basil (finely chopped)
- 2 teaspoons dried oregano
- salt (to season)
- pepper (to season)
Method
Pasta Sauce Al Veneto is a community recipe submitted by damian.f and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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