¼ cup EV olive oil
6 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
½ tsp. red pepper flakes
½ pound ground veal
½ pound ground pork
Salt and black pepper to taste
2 tbsp. tomato paste
½ cup Zanon Zinfandel
1 28 oz. can whole peeled tomatoes in juice, crushed by hand
10 fresh basil leaves, roughly chopped
2 sprigs fresh thyme
1 bay leaf
1 pound penne
Grated Parmesan cheese for serving


Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, carrot, celery, onions, and chile flakes. Cook until golden, 8-10 minutes. Add veal, pork, salt and pepper: cook stirring and breaking up meat, until meat is browned, about 8 minutes. Add tomato paste and cook, stirring, until browned, about 2 minutes. Add wine and cook until reduced by half, about 3 minutes. Add tomatoes, basil, thyme, and bay leaf. Simmer, stirring occasionally until sauce is thick, about 6 minutes more.

Meanwhile bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente. Drain, reserving ½ cup pasta water. Toss pasta with sauce and reserved pasta water. Serve with grated parmesan cheese.

Start to finish: 60 minutes
Makes 6 servings