There is nothing subtle about this sauce. It’s all about the umami (deep, savory flavors). The only way to make it more intense would be to add hot sauce or hot peppers. Spicy Italian sausage would be pretty great, too.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
|2 tablespoons olive oil||1/2 pound prosciutto, finely chopped|
|4 cloves garlic, minced||28-ounce can diced tomatoes, with juices|
|1 medium yellow onion, diced||3 tablespoons tomato paste|
|1/2 teaspoon paprika||2 tablespoons balsamic vinegar|
|1 teaspoon dried basil||16 ounces pasta spirals|
|1 teaspoon dried oregano||1/2 cup grated Parmesan cheese, plus extra to serve|
|11/4 pounds lean ground beef||Salt and ground black pepper, to taste|
In a large saucepan over medium-high heat, combine the olive oil, garlic, onion, paprika, basil, and oregano. Sauté until the onion is tender and the seasonings are fragrant, about 5 minutes.
Add the ground beef and prosciutto. Sauté, breaking up any clumps of beef, until the beef is cooked through, about 8 minutes. Add the tomatoes, tomato paste, and vinegar, then simmer on low.
Meanwhile, heat a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and return it to the pot.
Stir the Parmesan into the sauce, then season with salt and pepper. Serve the pasta topped with the sauce and additional Parmesan.
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