|3 to 4|
garlic cloves, finely minced
medium onion, finely chopped
carrots, finely chopped
leek OR celery, finely chopped
ground meat OR veggie ‘ground round’
|1 ½ TBSP. to 2 TBSP.|
ARVINDA’S THE HOT ITALIAN
|796ML (28 oz.)|
diced tomatoes, canned and unsalted
sea salt, divided
Parmigiano-Reggiano, freshly grated, to garnish
finely chopped flat leaf parsley, to garnish
In a separate heavy bottom pan or large skillet, heat the oil on medium. Add the garlic and cook for a minute. Add the onion and cook for a couple minutes until translucent.
Add the carrots and leek and cook for a few minutes, until they become softened, stirring. Add the ground meat (or veggie ‘ground round’) and sprinkle in ARVINDA’S THE HOT ITALIAN. Cook the meat for 7 to 10 minutes stirring continuously.
Add the tomatoes and 1 teaspoon of salt, or to taste. Stir and simmer for 5 to 10 minutes.
While the sauce is simmering, fill a stock pot with lots of water and 1 teaspoon of salt. Bring it to a boil, then add the pasta and cook for about 10 to 12 minutes, or untilal dente,stirring occasionally.Remove from the heat and set aside.
To the sauce, stir in the tomato paste and wine and cook for a couple of minutes.
6) Drain the pasta and fold it into the hot sauce. Garnish with Parmigiano-Reggiano and parsley.