Ingredients:
1 lb Elbow Macaroni (I prefer De Cecco brand)
1 lb Ground Beef (I like the Kirkland American Waygu)
1 28 oz. can of San Marzano Tomatoes (I like Cento brand)
1 Carrot
1 Celery stock
1/2 Yellow Onion
3 Cloves of Garlic
Extra Virgin Olive Oil
1/2 cup Heavy Cream or Half and Half
3/4 cup fresh grated Pecorino Romano
1/2 cup Red Wine
2 Tbsp Tomato Paste (I like Cento brand)
Salt to taste
Pepper to taste
Red Pepper Flake (Optional)
Cooking Instructions:
Start by blending carrot, celery, onion and garlic with a couple tbsps of extra virgin olive oil into a cream. In a large pot on low medium heat add in 3 tbsps of extra virgin olive oil and lightly saute the blended veggies with a little salt, pepper and red pepper flake for about 3-5 minutes. Move to one side of pot and saute the ground beef with a little more salt and pepper until browned. Mix everything together in the pot and tilt to one side and dab some of the fat with a paper towel to remove. Add in the tomato paste and saute for a minute to take out the rawness. Add in red wine and cook down for a few more minutes while occasionally stirring. Hand crush the San Marzano tomatoes into the pot and rinse out the can with a 1/3 cup of water. Season with a little more salt and pepper, stir it all together and bring to a light boil. Cover and put heat to low. After about 45 minutes with occasional stirring, remove the lid and stir in the cream. Add a tbsp or two of salt to some boiling water and drop your elbow pasta in the water. Add Pecorino Romano to the sauce with a little pasta water and stir it up. When pasta is about 1 minute from being done add it all into the sauce and finish cooking. Serve in a bowl with a little more Pecorino on top and enjoy!
Cook Time: 60 mins