I have always love Italian food but after spending lots of time in Italy, I realized that most often, American Italian food doesn't come close to the real thing. This recipe is the real thing.
Boil a large bunch of rosemary stems in 2 cups of water. Set it aside to steep.
In a bit of olive oil, saute' 1 large onion with 6 ounces of diced pancetta.
Add 2 pounds of ground beef.
Cook breaking up until browned.
Sprinkle with salt and freshly cracked black pepper. Ad 3 diced anchovies. You will not taste them, I promise. They just bring out the beef flavor. Also add a sprinkling of red pepper flakes. Just enough to waken the flavor. It should not be spicy.
Grate in about 1/2 tsp. of fresh nutmeg. I used a bit more so do this to taste. Don't skip this step! You must have nutmeg in this sauce.
Add about 4 tablespoons of tomato paste and a tablespoon or two of Maggi.
Add the strained rosemary water, cover and simmer for about 45 minutes to an hour.
Just before serving, stir in a couple tablespoons of freshly chopped rosemary and a few pats of butter. Stir to combine.
Serve it over a pasta which will grip the meat.
Sprinkle on some grated Parmesan and shredded Asiago cheese. This is such a delicious Italian dish.