PREPARATION: 35 minutes – serves 6 to 8
EQUIPMENT: French chef knife, cutting board, Kitchen Machine food cutter, 5-quart Stockpot, 8-quart, and pasta basket.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 onion peeled and chopped #2 blade.
- 2 cloves garlic, minced.
- ½ cup Chianti wine
- 3 tablespoons Italian seasoning
- 2 pounds lean ground beef
- 1 28 ounces can plum tomatoes.
- 1 12 ounces can tomato sauce.
- 2 tablespoons sugar
- 1 pound pasta
- ½ cup Parmesan cheese, grated #1 cutting cone
- Fresh basil chiffonade cut.
DIRECTIONS:
Preheat an 8-quart Stockpot over medium heat 275ᵒF for 3-4 minutes. Sprinkle a few drops of water in the pan. When the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the olive oil in the hot pan with the onions and garlic. Sauté until lightly browned 3 to 4 minutes. Stir to keep from burning. Deglaze the pan with wine and add the Italian seasoning. Stir as the alcohol burns off.
Add the ground beef cover the pan, and open the vent and sauté until cooked, about 10 minutes, stir occasionally. Add the tomatoes and sugar, reduce to low heat 200ᵒF, and simmer 15-20 minutes.
Cook pasta in filtered or purified water (do not cook pasta in chlorinated tap water) over medium heat 375ᵒF until cooked aldente. Drain and serve – do not rinse pasta.
Top serve, top pasta with meat sauce, parmesan cheese and basil.