Quick sauce
Description
The dish is prepared without unnecessary complications. This simplified version will take you about 1 hour, yet it tastes no worse than the original. Serve the sauce with any type of pasta. You can make a large batch of sauce and store it in the refrigerator, reheating before serving. I don't recommend storing the sauce for several days—no more than one. The finished dish can be served.
Instructions
- 1
Step 1
1. Melt butter in a skillet. Finely dice onion, carrot, and celery. Add the vegetables to the heated butter, season with salt, and sauté for 5–7 minutes.
- 2
Step 2
2. Add the tomato paste and mix, then add the minced meat and break it up with a spoon. Cook for about 15 minutes until the meat is done, season with salt and pepper to taste.
- 3
Step 3
3. Add the wine and reduce the mixture by half. Finely chop the tomatoes after removing the skin, or make tomato purée, and add them to the pan. Slowly pour in the milk in a thin stream.
- 4
Step 4
4. Bring the mixture to a boil and simmer over low heat for about 20 minutes; if the mixture is too dry, add a little water, and season with salt and pepper to taste.
- 5
Step 5
5. Cook the pasta until done, serve it hot with the sauce.