This recipe doesn’t actually appear in The School of Essential Ingredients, but is, according to the publisher, one of the author’s favorites.
When my husband and I moved our family to Italy in 1997, we came from the world of Seattle software start-ups. Our children were 7 and 10 — a typical dinner was macaroni and cheese from a box, and often without my husband at home. We spent two years in Italy, where lunch could take five hours, where meals for six expanded effortlessly into dinners for 20, and food was a celebration, second only in importance to the people at the table.
When we returned home, our family scattered once again on the winds of soccer and social lives. Our then-13-year-old daughter would often call us at 5 p.m. to alert us that she wasn’t coming home for dinner. I learned to say, with just a touch of sadness in my voice, “Oh, that’s too bad. I cooked.”
“What did you cook?” she would ask. “Can I bring a friend?”
And so we made it through high school. The following recipe is one of my favorites. If love has a smell, it would be the aroma of this sauce as you walk in the front door at the end of a cold day.
|1½||Tbsp. olive oil|
|¾||cup celery, chopped|
|¾||cup carrots, chopped|
|1||lb. ground beef|
|1||lb. ground Italian sausage|
|½||tsp. black pepper|
|1||(28 oz.) can crushed tomatoes|
|1||(14½ oz.) can diced tomatoes, drained|
|½||tsp. orange zest, optional|
This content is from the book The School of Essential Ingredients by Erica Bauermeister.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better