The October 2024 Lodge Cast Iron Recipe of the Month is an easy and comforting way to slow down and enjoy a slow afternoon. Your main job? Let the sauce simmer for a few hours to develop a rich and delicious flavor, while you enjoy whatever cozy hobbies you’ve picked up this fall.
Prep Time
30
Minutes
Cook Time
1.5 - 3.5
Hours
Serves
4 - 6
People
Ingredients
- 1 lb. ground beef
- 1 lb. ground pork
- 2 tablespoons olive oil
- 1 sprig rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large yellow onion, small dice
- 2 large carrots, small dice
- 4 medium celery, small dice
- 6 cloves garlic
- 1 (28 once) can San Marzano tomatoes
- 1 tablespoon tomato paste
- ½ cup Pinot Noir
- 2 teaspoons sugar
- 1 bay leaf
- ½ cup milk
- 3 tablespoons fresh basil, roughly chopped
- ¼ cup grated parmesan cheese
- 1 pound pasta
- Extra basil and parmesan for serving
Directions
Recommended cooking dish: 6 Queart Dutch Oven
- Preheat a 6 quart dutch oven over medium heat with 2 tablespoons olive oil. Brown the beef and pork mixture with 1 sprig of rosemary and 2 teaspoons salt and pepper for 5 to 7 minutes.
- Add garlic, celery, onion, and carrots and cook for 10 to 12 minutes.
- Add San Marzano tomatoes, tomato paste, wine, sugar, and bay leaf, then stir and bring to a light boil. Cover with a lid and simmer for 1 to 3 hours. The longer it simmers, the more the flavors of the sauce will develop.
- Taste and adjust seasonings. Remove the rosemary sprig and bay leaf, then add your milk and combine.
- Cook pasta according to package directions. Drain, reserving a little pasta water. Add pasta water as needed until the sauce reaches your preferred consistency.
- Add the pasta to the dutch oven. Serve tossed in sauce and garnished with parmesan and basil.