Meat sauce can be a bit mundane, so I like to experiment with different variations - and tonight I visit the far off land of Morocco, adopted home to Yves St Laurent and Proust.
- 1 lb ground beef
- 1 yellow onion, chopped
- 4 baby bella mushrooms
- 1 carrot thinly sliced (optional)
- 2 garlic cloves,minced
- 1 28 ounce can of organic plum tomatoes in puree
- 1 tsp Oregano
- 1/4 tsp Cinnamon
- 1/4 - 1/2 tsp Hot Hungarian Paprika
- Salt & fresh ground black Pepper
- Chopped pitted Spicy Olives
- 1/4 cup Raisins
- 1 tblsp Balsamic vinegar
- Freshly grated parmesan
Brown the ground beef in a frying pan first and then drain off the fat in a colander (it is very indigestible, put in a saucepan on the side.
Next, wipe out the pan and add 1 white onion, chopped and sauteed until soft in olive oil, 4 mushrooms, sliced, added to the onion. If you like, add 1 carrot, sliced in very thin rounds and then cut into quarters 2 cloves garlic, sliced thinly or minced.
Mix the above in with the cooked meat in the saucepan and combine with tomatoes, add the oregano, cinnamon, paprika, salt and pepper, chopped olives, raisins, Balsamic vinegar...bring to a boil and then and simmer, covered, for at least 1 hour until fragrant.
About 15 minutes before the meat sauce is ready, remove the lid and reduce the sauce down a little. Bring a large pot of salted water to a rolling boil and add the pasta. Use some of the pasta water to adjust the thickness of your meat sauce, if it is too sticky.
Serve over a steaming bowl of spaghetti & top with fresh parmesan- delicious!
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