This
recipe comes from my gluten free tour to Tuscany .
For
more information on Tuscany - click on "Tuscany Travelog"
1/4
cup extra-virgin olive oil
1
small onion, finely chopped
1
small carrot, peeled, finely chopped
1
stalk celery, finely chopped
1
pound lean ground beef
2
tablespoons chopped Italian parsley
2
garlic cloves, minced
2
large sprigs fresh rosemary, chopped
(or 2
teaspoons dried, crushed rosemary)
1/2
cup dry red wine
1
28 ounce can whole plum tomatoes in juice
2
bay leaves
1/2
teaspoon sugar
1/2
teaspoon salt (Additional salt and pepper to taste)
1
pound penne pasta, cooked (we used Dr. Schär’s penne pasta)
Freshly
grated Parmesan or Pecorino Romano cheese (made from sheep’s milk)
Heat
olive oil in heavy, large skillet over medium-high heat. Add onion, carrot, and
celery and sauté until vegetables are tender, but not brown, about 5 minutes.
Add ground beef and brown thoroughly. Add garlic, rosemary, red wine, tomatoes,
bay leaves, sugar, salt, and pepper and let simmer, covered, for 20-30 minutes.
Remove lid and let simmer until juices are reduced to serving consistency.
Serve
sauce over cooked pasta. Top with grated cheese.
Serves
6-8. |