The Bon Vivant Gourmet

This recipe was created and adapted in New Mexico. My father's family is from Santa Fe, and everything there has chile powder in it. Even the Italian food. This sauce is really hearty, works well as a base for lasagna and is a super-duper sauce for any pasta. Simmer it on a cold Sunday afternoon, you'll be rewarded with a rich sauce for supper. The red wine gives this a particularly rich flavor.

2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium carrot, sliced into half-moons
2 pounds lean ground beef
1 tsp chile powder
salt to taste
24 oz crushed tomatoes
12 oz tomato paste
1 pinch each of: oregano, thyme, basil, rosemary
1 bay leaf
1/2 cup red wine (plus 1 glass for the cook...ha ha!)
1 small can chopped and drained black olives
2 pounds sliced mushrooms

In a large Dutch oven, heat olive oil over medium high heat. Add garlic, onion and carrots and saute until onion is softened. Add ground beef and continue to saute until all meat is browned. Drain off extra grease.

Add chile powder and saute for one minute. Add salt to taste, tomatoes, spices, bay leaf and wine, mushrooms and olives. Bring to a boil, then simmer, covered, for at least 45 minutes.

You'll want to correct the seasonings and add more salt once it's had a chance to cook down.

Spoon over pasta and enjoy!

Labels: pasta