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Pasta Asciutta Sauce a la Teresa Zurlo
I haven't been able to come up with a good description of what the name Asciutta (sometimes seen as ascuitta) means. So, I think this is simply a generic term for pasta, since there are completely diverse recipes using this name. Anyway, this is a sauce made by Frank's great grandmother.
What you need
- 1 pound ground sirloin
- 1/2 cup olive oil
- 2 stalks celery, finely chopped
- 2 white onions finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 cup fresh sweet basil leaves (or 1 teaspoon dry basil)
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry rosemary
- 1/4 cup dried Italian mushrooms pre-soaked in hot water and finely
chopped
- 1 small red chili pepper, whole
- 1 large (about 30 ounce) can solid packed tomatoes
- 2 small (about 8 ounce) cans tomato sauce
- 2 small (about 6 ounce) cans tomato paste
- 2 cups, water
- 1 cup Marsala sherry
- 1 teaspoon salt
- 1/2 teaspoon white pepper
How to make it
- Dry meat in paper towels and brown in 1/4 cup of olive oil.
- After meat
is well-cooked and crumbly, drain off oil thoroughly in colander and
retain.
- Brown celery, onions, garlic, parsley and chopped basil in
remaining 1/4 cup of olive oil, until onions are clear.
- Add tomatoes,
tomato sauce, tomato paste, water, and sherry to a medium (4-quart sauce
pan).
- Add meat and sautéed ingredients. Add mushrooms and seasonings.
- Allow to simmer for at least two (preferably 4) hours.
- Remove chili pepper before serving.
Mix sauce with cooked spaghettini or spaghetti. It shouldn't be swimming in the sauce. Use just enough to 'wet' the pasta. Top with grated dry cheese. Additional sauce can be served on the side.
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