This recipe is superb! I omitted the carrots because I didn't have any and only used 3 cloves of garlic which was all I had on hand. I also took Patricia's advice up there and added 1 tsp Kosher salt, 1/2 tsp black pepper, 1/2 tsp oregano and 1/2 tsp ground thyme. Excellent call, Miss Patricia.
I also used a red wine from a local pizzeria/brewery that we had tucked into the rear of the fridge by chance and it worked out great. Not sure exactly what it was because it just said "Bicentennial Red" on the label and was a very dark reddish purple color (sorry I am not a wine guy), but thankfully it was divine.
During the last 2 hours I also decided to brown 1 lb. of lean ground beef and toss that into the mix, unseasoned of course. I like my sauce nice and thick and the addition of the beef seemed to drop the cooking time down to only 1 hour during the last half of the simmering process since most of the liquid had boiled off by the 3 hour simmer mark. Good thing because I was ravenous with hunger by that time.
In all honesty and with as much humbleness and humility as I can muster while admitting this, after making this recipe I came to the conclusion that this is something for which I would pay a good chunk of money. While eating this dish I pictured myself sitting in a tiny, family owned restaurant tucked away in the back corner of some alley in Italy. Maybe I'll go there some day and compare.
Thanks to the uploader and Patricia for the seasoning suggestions!
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This recipe is superb! I omitted the carrots because I didn't have any and only used 3 cloves...