BY majority you all mostly wanted a PASTA SAUCE………so here goes.But first lets have a lesson in making a COMMENT HERE.I adore your comments and realize A LOT of YOU do not know how to do this.Most of you receive this by an email……..if that is the case it comes in YOUR inbox to your email address all you have to do is click on the TITLE of the POST.

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WE shall make a simple RAGU today.

SPAGHETTI sauce to you AMERICANS.However, WE will use PENNE Pasta tonight!

INGREDIENTS:

Hamburger,small package,more fat the better.

One Onion

One carrot

One celery stalk

A BOUILLON cube or DADO as it is called in ITALY.

One can of tomato sauce.(Never buy the tomato sauces with herbs in them!That is a NO NO.By the time you buy that can and use it those herbs have past their youth!The ITALIAN here in this CASA likes the COSTCO brand …………….I will show you in a photo!

This is what NOT TO BUY EVER.

Or this…………….

ABOVE ARE THE NO~ NO CANS OF TOMATO SAUCE!!NO HERBS EVER!

Chop ingredients……….I use the CUSINART to dice up onion,carrot and celery add these to a pot with the hamburger.

SLOW cook until brown.

Add can of tomato sauce and the DADO(your new word of the day!)I used about 3/4 of this box of sauce.Once the meat and veggies have cooked about 12 minutes.Let simmer for an hour or so………on low heat.Stir occasionally and by all means taste for salt.

Add salt and pepper.

Below is the COSTCO BRAND…….of course The night I want to show you what WE use I AM out of it!!But this is another type DICED TOMATOES, which could be used also.I prefer the STRAINED TOMATO,so I bought the ITALIAN GOOD STUFF!POMI……..

 

Cook PENNE PASTA according to directions.DO ADD ROCK SALT to the pasta water as you bring it a boil. Heat your sauce and add to the pasta of course after you have drained the pasta!BUON APETITO.

You may add a little bit of PARMIGIANO cheese grated finely to the top of this dish.But NOT too much or the cheese will take the flavor away from the meat sauce.WE AMERICANS TEND TO POUR THE CHEESE ON!That would be VERY offensive to the cook in ITALY as you are covering up all their work!Never ask for cheese in ITALY if it is not offered!There are certain pastas that would NEVER take a PARMESEAN cheese topper.ESPECIALLY FISH sauces………….behave yourself!!If the cook offers cheese by all means add a little bit if it is NOT OFFERED do not GO THERE!USE YOUR TASTE BUDS and SAVOR the flavors.

I used a very small DADO.If your DADI are bigger break one in half for this portion.

ADD ROCK SALT……….like this.

COOK PASTA.

TASTE for salt and doneness.

Once you drain the pasta and put back in the pot ADD some OLIVE OIL and stir so all the PASTA bits get some then ADD the meat sauce…………TRA…….LA you are almost at the table.MANGIA!

Add PARMIGIANO CHEESE, but just sprinkle.

SIT down IMMEDIATELY and ENJOY.If you have some sauce leftover you can always add some WHIPPING CREAM to the meat sauce over a low heat and you have a rich creamier sauce for another night.

SIMPLE~DELICIOUS~and hopefully FILLING!