Nice, authentic flavor though meatier than is customary in Italy.


Place olive oil and ground beef in 3-quart saucepan and cook until the meat looses its red color. While the meat is browning, add the garlic (crushed), salt, and monosodium glutamate.

Add the tomatoes and tomato paste. Tie the parsley, bay leaf, and red pepper together in a square of cheesecloth and add to the sauce. Bring to the boil and simmer sauce for up to 45 minutes.

Be sure to remove the herb bouquet when cooking time is up; otherwise the sauce will become too spicy from the red pepper which is there only to enliven the sauce, not make it spicy hot. Serve over pasta, with grated Parmesan.

Serves 4

from Nichola’s dad

¹ 26 ounces of thickened canned tomatoes can be substituted for the canned tomatoes plus tomato paste.

Nichola’s dad got this recipe from the Italian mother of the fiancé of a secretary in his office, when he was in his twenties and living in Montreal!