This Ragù starts with whole San Marzano tomatoes, whole garlic cloves, diced onion, homegrown herbs, lean ground beef, quality double concentrated tomato paste, a splash of bold red wine, EVOO, Kosher salt, and ground black pepper. You can also vary the sauce with crunchy veggies like diced carrots. The secret to this great sauce is understanding the combination of techniques which build the flavors, including sautéing, sweating, and braising. Since this sauce is traditionally served with a wide pasta like tagliatelle, I prefer to use linguine over spagetti. I like a more substantial pasta because when cooked al dente, you really notice the bite. A healthy dose of Parmesan Reggiano and dinner is served.
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