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If the marinara is already made, this variation on the basic sauce can be pulled together in the time it takes to cook the pasta.Serves four.Yields enough sauce to coat 1 pound of pasta.
ingredients
3 tablespoons butter
1 cup finely chopped onion
2 finely chopped cloves garlic
1/4 cup each very finely chopped carrot
1/4 cup each very finely chopped celery
1 pound ground beef
3/4 cup red wine
3 cups
Marinara Sauce1/2 cup cream or milk
1 pound warm pasta
how to make
In a large sauté pan melt 3 tablespoons butter over medium heat. Add 1 cup finely chopped onion, 2 finely chopped cloves garlic, and 1?4 cup each very finely chopped carrot and celery; cook until softened, about 5 minutes. Increase the heat to medium high, add 1 pound ground beef, and cook until browned, breaking up the meat with a spoon, 4 to 5 minutes. Pour in 3?4 cup red wine and boil until reduced to 1 tablespoon, 3 to 5 minutes. Add 3 cups marinara and 1?2 cup cream or milk. Simmer until the sauce has thickened enough to softly mound on a spoon, about 8 minutes. Toss with 1 pound warm pasta. Serve with freshly grated Parmesan.
From Fine Cooking 63, pp. 57
