Thank you Kimber, for giving me the basics for the best meat sauce recipe I've prepared in 45 years of Italian cooking. Tweaking helps take an already really great recipe and fine tune it to your taste buds! Like many other reviewers, I pan fried bacon and set aside. Sauteed the mirepoix in bacon fat and olive oil until nearly roasted. Minced 4, (not 1) fresh garlic cloves and added to beef and italian sausage as it was cooking in the mirepoix. Definitely 6 oz. tomato paste; omit tomato sauce. Used cabernet sauvignon and tore 8-10 fresh basil leaves in large pieces. Added bacon last and simmered 2 hours. Sserved over al dente linguine fini.
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Thank you Kimber, for giving me the basics for the best meat sauce recipe I've prepared in...