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This gorgeous dish is deceptively simple. Though you can make this recipe with fresh tomatoes, canned tomatoes also work beautifully here, especially if fresh aren’t in season. The key is to use the best you can find and let them shine. The same principle applies to the meat: make sure you are using quality, fresh ingredients without any preservatives or other additives.

Spaghetti or angle hair is typically paired with this sauce, but use whatever pasta you like. These proportions make four generous servings, so adjust accordingly to make more or less.

1 8 oz. box of pasta
1 lb. ground beef
1 28 oz. can of crushed tomatoes
1 small tin of anchovies, packed in olive oil
1 small yellow onion
3 cloves of garlic
A few sprigs fresh basil
4 tablespoons parmasen

1. In large pot, boil enough water to thoroughly cover pasta. Salt liberally.
2. While water is warming, prepare other ingredients. In a food processor, chop onion until very fine. Remove onion from food processor, then add garlic, anchovies and their oil. Pulse several times til mixture is completely blended.
3. In a medium pot, heat a tiny amount of oil over medium flame. When oil is warm, add ground beef, breaking up clumps. Cook until just browned. Remove from pan, leaving grease.
4. Drain cooked meat on paper towels and set aside.
5. In the same pan, add onion and salt. Cook over low flame until translucent.
6. Stir in anchovy garlic paste and stir.
7. At this point, water should be boiling, so reduce heat then add pasta, stirring to remove any clumps.
8. While pasta is cooking, add tomatoes to onion garlic mixture. Season with salt and pepper to taste. Cover and reduce heat as low as possible.
9. Julienne basil leaves by layering, then rolling into cigar shape and slivering. Set a few aside and add remaining to sauce.
10. When pasta is done, drain and return to pan. Add 3/4 of sauce and stir until pasta is covered.
11. Serve into bowls and ladle remaining sauce on top. Finish with basil and parmasen.