Maccheroni with sauce

Maccheroni with sauce is a typical dish of the Tuscan peasant tradition, once considered “poor” but now appreciated for its genuine flavor and the simplicity of its ingredients. In this context, “sauce” refers to a rustic and tasty meat sauce. Here is the recipe to prepare maccheroni with sauce:

Ingredients

• 400 g of maccheroni (or other short pasta of your choice)
• 300 g of mixed minced meat (pork and beef)
• 1 small onion
• 1 carrot
• 1 stalk of celery
• 1 clove of garlic
• 400 ml of tomato puree
• 100 ml of red wine
• Extra virgin olive oil
• Salt and pepper to taste
• Parmesan or grated parmesan to serve
• A few leaves of fresh basil (optional)

Preparation

1. Start by preparing the soffritto. Finely chop the onion, carrot, and celery. Sauté this mixture in a large pan with a drizzle of extra virgin olive oil and a whole clove of garlic.
2. As soon as the soffritto is golden, add the minced meat and brown it until it is well sealed and has taken on color.
3. Deglaze with the red wine and let it evaporate over medium-high heat.
4. Add the tomato puree, salt, pepper and let it cook on low heat for at least 1 hour, stirring occasionally and adding water if the sauce should reduce too much.
5. In the meantime, bring a pot of salted water to a boil and cook the maccheroni al dente, following the times indicated on the package.
6. Drain the pasta and pour it into the sauce, tossing everything together for a few minutes so the pasta absorbs the flavor of the seasoning.
7. Serve the maccheroni with sauce hot, sprinkling with parmesan or grated parmesan and, if you like, with some hand-torn fresh basil leaves.

Curiosity

This dish takes its name from the term “sauce,” which in Tuscany indicates a hearty condiment made of tomato and meat. The basic preparation can vary based on the areas and family traditions, and it is not uncommon to find versions that include the addition of mushrooms or other types of meat.