Tuesday, October 16, 2012

Authentic Sicilean Rosemary Meat Sauce

 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.