A can of crushed tomatoes, a pound of ground pork, 12 ounces of pasta, an hour, and a whole lot of spice cabinet. Cost per person: $2.63
Onions and carrots, maybe a celery piece, really add to the favor too!
I seriously considered carrots. Decided not to go sweet I used granulated onion instead of fresh. I will probably never ever add celery to any Italian dish.
Onion, carrot and celery is a standard base in Italian cooking that is the starting point of many dishes.
Different kinds of Italian. The differences between North and South are dramatic.
That article needs a lot of work. That’s more (North) mirepoix. I’m more Sicilian (South) where bell peppers are way more likely to be there than celery. And if I do see a recipe calling for celery I will always consider if I can use leeks instead.
That’s interesting. I used to work with a chef from Napoli who used soffritto (with celery) in his cooking, but he was originally from Sardinia, so maybe that’s why
That looks divine
Make sure you season both the sauce and the pork before combining them.
That looks damn tasty.
I have leftovers. I’ll heat them up for you if you bring some beer.
