Courtesy of Laura Klein, Publisher of Organic Authority.com
To watch this recipe being made, click here.
¼ cup organic extra virgin olive oil
1 medium organic onion, coarsely chopped
2 -3 organic garlic cloves, peeled and coarsely chopped
1 organic leek, white and pale green parts coarsely chopped
1 organic carrot, coarsely chopped
1 pound ground organic chuck beef
2 1/2 pounds of fresh organic tomatoes chopped
¼ cup flat leaf Italian parsley, chopped
1/4 cup chopped fresh marjoram
¼ cup organic milk
¼ red organic wine like a cabernet or syrah
¼ cup freshly grated Parmesan cheese
1/4-1/2 teaspoon of dried red peppers or more to taste, or 1 jalepeno chopped fine (seeds and vein removed if desired)
Salt and fresh ground black pepper
10oz Orecchiette pasta
1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
2. Add leek and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
3. Add milk, wine, the tomatoes, parsley, marjoram and basil and cook over medium low heat until the sauce thickens. This will take approximately ½ hour. Season with salt and pepper to adjust seasoning to taste. Stir in several tablespoons of the Parmesan cheese. Garnish with more cheese.