Pasta Asciutta or Pasta in a Tomato Sauce.

Serves 4

2 Tbsp (30 ml) of olive oil (Extra Virgin best)

3 cloves of garlic

1 16 fl.oz (500ml) can or 1 jar of tomato sauce

5 tsp (25 g) of salt

8 oz (250 g) of Pasta (Penne)

¼ lb (125 g) of ground-up beef or mince

1 tsp (5 ml) of beef bouillon sauce

   Take the meat and put it in a bowl.

    Add a tsp (5g) of salt, a chopped clove of garlic and

1 tsp (5 ml) of beef bouillon and mix together.

   Once mixed, take a bit of meat in your hand and

  roll it up in a shape of a ball.

 Once you have made your meatballs, start

 preparing the sauce.

   In a large pot (10 imp. pints/6 US quarts), add 2 Tbsp or

30 ml of extra virgin olive oil, two chopped cloves

of garlic and put it on high heat for a couple of minutes.

   Take the meatballs that you made earlier and put

them in the pot so they can cook for a bit.

(About 5-minutes).

   Add the can or jar of tomato sauce in the pot.

   Add 2 tsp (10 g) of salt and let it cook for 90-minutes

on medium to high heat.  Make sure you stir the

sauce every 10-minutes to prevent sticking.

   Once the sauce is almost ready, you’ll need to start

cooking the pasta.

   Take another large pot and half fill it with water.

   Add 2 tsp (10 g) of salt to the water and put it on high

heat until it boils.

   Once it boils, put the 8 oz of pasta into the pot

and let it cook for 5 to 7-minutes.

   Taste the pasta to make sure it’s cooked.  Then

drain the water in the sink using a large plastic

strainer or colander.

   Once you’ve drained the water and the pasta

is in the strainer, pour the pasta back into the

empty pot.

   Add a couple of soupspoons of sauce into the pot and

mix it around with the pasta until it becomes red.

   After the pasta is prepared, put it into a dish with

some extra sauce added on top to keep the pasta

and the flavour warm.

   If preferred, you may sprinkle Parmesan cheese

for a superb taste.

Buon Appetito!