3 tbsp. extra virgin olive oil
1 can (28 oz.) crushed tomatoes
1 pound lean ground beef or ground lamb
4 cloves garlic, minced
3 bay leaves
1 tbsp. fresh rosemary (chopped & divided)
½ cup Zanon Zinfandel
1 can tomato puree (28oz.)
½ cup grated Parmesan or Romano Cheese
1 pound Bucatini or Linguine
Salt and pepper to taste


Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add beef, garlic, bay leaves, and 2 teaspoons rosemary. Cook 5 minutes or until browned breaking up larger pieces while cooking. Add wine and cook 5 more minutes or until the wine evaporates. Stir in tomato puree. Reduce heat to medium-low; cover and simmer 1 hour until thickened.

Cook pasta al dente according to package directions and drain.

Remove meat sauce from heat and discard bay leaves. Stir in remaining 2 tablespoons olive oil and 1 teaspoon rosemary. Season to taste with salt and pepper. Serve meat sauce over cooked pasta. Sprinkle with cheese.

Start to finish: 70 minutes
Makes 6 servings