Mmmmm there's something about a bowl of pasta with really good sauce, it just screams warmth and family and comfort. This is a great recipe, extremely easy and is best made when you have a little time on your hands..the longer this simmers the more flavorful the sauce. This is a pretty large recipe, feel free to cut everything in half.
Tip: I like making large amounts of sauces because they save really well, and can be used in different dishes. I always make lasagna with leftover sauces.
4 tbsp olive oil
1 large onion chopped
4 large garlic cloves crushed
2 carrots, chopped small
1/3 cup chopped fresh basil
2 1/2 cups red wine
2 14oz cans of stewed or chopped tomatoes (i use stewed and break them apart before cooking)
1/2-1 small can tomato paste
3 bay leaves
Sea salt, fresh ground black pepper, italian season blend to taste
2 lbs lean ground beef
7 slices (sometimes come round) pancetta, chopped
Serve with fresh pasta of your liking and grated parmesean cheese
In a large, deep cooking pan heat the olive oil and fry the chopped pancetta over medium heat until golden brown, careful not to burn. Add in onions and garlic, cooking until softened.
Increase heat to medium-high and add in ground beef. Cook, mixing to ensure even cooking, until meat is browned. Pour in the red wine and boil over medium-high heat until the volume has reduced by about 1/3 to 1/2. As sauce starts to reduce, mix in about 1/2 of a small can of tomato paste, sauce should be nice and thick at this point.
Reduce the heat to low, add tomatoes, about 2 healthy pinches of salt and pepper, and a few dashes of italian blend seasoning. Cover and simmer for at least an hour. Feel free cook longer, stiring occasionally. Right before your ready to serve, toss in your fresh basil, stir and cook another 5 minutes before serving.