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–+ servings

Salsa Friulana d'Ivana (Ivana's Friulan Tomato Sauce)

There should be a little bit of red-tinged oil floating on top of the sauce to improve the mouthfeel of the pasta—just a little. If you cannot find lean ground pork, you may want to grind your own. An actual meat grinder will work better than a food processor but if you’re using a food processor be careful not to grind the meat too finely. For the beef, I suggest using 93% lean. This recipe makes enough sauce for approximately 4 pounds of pasta. Extra sauce freezes well.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 10 cups
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground pork
  • 4 cloves garlic chopped
  • 1/2 medium onion diced
  • 1/3 cup chopped fresh parsley leaves and tender stems only
  • 7-8 fresh sage leaves
  • 2 bay leaves preferably fresh
  • 2 sprigs rosemary approximately 3 inches each
  • 1/3 cup fresh basil leaves or 2 teaspoons dry basil
  • 2 28 ounce cans whole peeled tomatoes or crushed tomatoes or tomato puree
  • 1/2 cup dry red wine
  • 1 1/2 cups water
  • 1 inch stick cinnamon
  • 4 cloves
  • 1/4 teaspoon grated nutmeg
  • salt to taste
  • black pepper freshly ground to taste

Method
 

  1. If using canned tomatoes rather than crushed tomatoes or tomato puree, pass the tomatoes through a food mill and reserve.
  3. Grind the pork if you cannot get ground pork in your market.
  5. Grind the garlic, onion, and parsley in a food processor. If you used a food processor for the pork, there is no need to clean it. Alternatively, chop them very, very finely by hand.
  7. Heat the olive oil in a heavy bottomed Dutch oven.
  8. Add the garlic-onion-parsley mixture. Sauté until the raw smell is gone.
  10. Add the ground beef and pork and sauté on high heat until the meat is browned.
  13. Add the tomato puree or crushed tomatoes.
  14. Add all remaining ingredients.
  15. Sage
  16. Rosemary
  17. Basil
  18. Bay leaves
  19. Cinnamon
  20. Cloves
  21. Nutmeg
  23. Simmer gently, partially covered, stirring frequently for approximately 2 ½ hours.
  24. Adjust salt and pepper during cooking.
  25. Toss approximately 1/4 of the sauce with one pound of cooked pasta.

Notes

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