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Chop the onion and the carrot medium fine.
Rinse well your basil.
Slightly blend your can of pelati... Make sure you leave some chunks, it looks better.
Cook It:
Saute the onion and the carrot on a medium-high flame, until the onion gets a nice golden color.
Add the beef, and saute it until it browns completely, then pour the wine.
Sip Some Wine!
Still on a medium-high flame, stir the meat and the wine, and let all the alcohol evaporate completely...you will notice its pungent smell fading away pretty fast...about three minutes.
Add the pelati, salt and pepper, and some red pepper if youd like to add some spice to it. Stir well, lower your flame to a medium, do not cover your pan.
From now on it is just a waiting and stirring and sipping.
Play a nice record, call your mate (or your pet) for a toast, and in a half hour dinner will be served.
Garnish your plates with some freshly grated parmesan, the fresh basil and some good extra virgin olive oil.
NOTES:
- Do not use an extra lean beef…it will most likely come a little dry…you want to have just a drop of fat in your meat…it helps.
- This dish makes a great leftover...cook more and freeze it. Or cook it , fridge it, and use it tomorrow. Therefore, I always considered a great date dish...cook yesterday for todays date...
- NEVER freeze meat that was previously frozen! If you are cooking frozen meat, try to eat your sauce between the day of and the day after.
In case you need to refresh your memory on how to cook the perfect pasta...Im sure you dont...but if you do....
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