for family meals :
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
says: "This is a very simple meat sauce adapted
from the delightful 'The Tuscan Year' by Elizabeth
Romer. The sauce will be richer if you use a mixture
1 large carrot, peeled
1 celery stalk, with leaves
3 sprigs of Italian parsley
6 oz ground beef, pork or veal, mixed with some chopped
bacon or pancetta
or 6 oz Italian sausages split open
2/3 - 1 1/2 cups tomato purée, or fresh tomatoes
skinned and chopped
2 Tblsp. extra virgin olive oil
Salt and freshly ground black pepper
1 lb. spaghetti or any pasta
chop the onion, celery, carrot and parsley. In a frying
pan on medium heat, heat up the two tablespoons of
olive oil, add the chopped ingredients and allow them
the meat and mix everything together and cook over
a gentle flame until the meat has changed color.
the tomato purée or ripe, diced tomatoes. (Less
tomato lets the meat flavor come through strongly;
more tomato gives a more 'blended taste').
gently for half an hour and season to taste with salt
and black pepper. If the mixture is too dry add a
little more olive oil or tomato. Never add water.
the pasta, drain and pour into warm a bowl.
the meat sauce, stir, and serve. Parmesan cheese is
can make this sauce substituting mushrooms for the meat:
about 6 oz. fresh mushrooms or 1 oz. of dried porcini
mushrooms (soaked for 1 hour).
these sauces are excellent with pasta and polenta.
4 - 6