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In southern Italy, the variants recipe to make tomato sauce that goes with pasta. Here is the recipe, given to me by the Italian Louisa, coming from Messina in Sicily. The sauce can be eaten on its own with spaghetti, or used as the basis for many of the other pasta dishes that are eaten by Italian families. This recipe has been passed down through generations of her daughter’s daughter, (Italian men rarely cook) and is as good today as it has ever been.
Step One. Take one large onion. Cover bottom of pan with olive oil. Peel and chop the onion and put in olive oil, add one teaspoon of salt. Fry the onion gently until it begins to brown, then add a cup of water and continue to boil, stirring occasionally. As the mixture in the pan reduces, add more water until the onion is colorless and almost solved.
Step Two. While you are reducing the ends, you can either peel fifteen medium tomatoes, or open a can of ready-peeled Italian tomatoes. The difference to me is minimal between real or canned tomatoes and Louisa uses both, depending on the season. Peel one medium carrot, and cut a piece of braising or frying Beef in any medium cubes.
Step Three. Add the tomatoes with onion sauce has been reduced, and use a cheese grater finely grate the entire carrot mixture. Add the cubes of beef and a couple of cups of water and simmer for about forty minutes to an hour. Stir the mixture occasionally and adding a little water if it becomes too thick. The sauce should be the consistency of yogurt.
When the sauce is ready to beef cubes out and set aside; they can eat later, and will be a lovely and gentle.
Boil the spaghetti until cooked and drain off the water, so the spaghetti in the pan. Add the sauce to the pan and mix. Serve with finely grated Parmesan cheese and a good white wine.
This is the basic recipe for a simple ‘pasta asciutta,’ which in English is translated as pasta with tomato sauce; this is the staple diet of southern Italy, and is a basic sauce for many other dishes that I will be writing about in future articles. Enjoy your meal.
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Source by John Viscido