I was searching for my spaghetti sauce recipe which I had assumed I had already posted on my blog.
I panicked when i couldn't find it, pulled out my old external hard drive and found the scanned copy there.
I've had this recipe since 1999!
It's been modified by me over the years so I added my changes in red below.
1 3 lb Very finely ground veal
1 small can tomato paste
Salt and pepper
Whole Garlic cloves; (to 5)
1 ts Tomato sauce; homemade if possible
1 28 oz can Italian plum tomatoes
5 s Fresh basil leaves (to 10)
Good-quality olive oil; to coat bottom of pan
Warm olive oil in a heavy pan
Add chopped onion and cook slowly until it is translucent and becoming golden in colour
Add chopped garlic
Cook for a few moments on a low temperature
Add ground veal, stirring and breaking it up as it browns
Stir in the tomato paste to bind the meat and saute well
Add canned tomatoes
If unsalted, add a pinch of salt
Season -- add freshly ground pepper to taste
Simmer the sauce on low heat for a minimum of 1 to 1 1/2 hours, stirring occasionally
Serve with cooked pasta such as rigatoni
Buon appetito! Serves 8
Recipe Source: Home and Garden TV -- Savoir Faire with special guest, Anna Condotta