Welcome back to the occasional series, Sugo on Hugo. It's been at least a year since returning to the cozy, rainy-night basics of a sugo sauce ladeled over a toothsome pasta. The idea behind sugo is just minced meat. No veggies, no music, no veggies, no veggies, except for the onion and garlic chopped extremely fine. Tonight we chose lean ground beef, 5% fat, with the longer threads of the grind broken up with a wooden spoon as it was sauteeing. Don't give me no lumpy sugo, pal.
A large handful of red pepper flakes and a generous pinch of brown sugar later, it still needed something. Ah-ha: dried mint leaves, pulled from the stalks, ripped into small pieces but not pulverized. The more the better: I didn't really measure.
Fabulous. Beef and mint and dried red pepper, just what the doctor ordered as the hailstorms pinged the kitchen window and the thunder shook the fusilli.
1 comment:
don't forget: we have to try the five-hour pork sugo at Perbacco!
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