Pasta Pomadoro is about the most complicated dish I ever made. It takes a long time, but the result is amazing. I have a coil electric stove with dial settings 1–10.
~~~~~< PASTA POMODORO >~~~~~
NOTE: DRAIN THE TOMATO PRODUCT-SAVE LIQUID.
8 oz pasta.....4 1/2 tsp salt.......2 Tbsp olive oil.....8 oz ground beef.....3 sausage links (opt)......8 oz pasta.....4 cloves garlic, crushed......1 1/2 tsp of Italian Seasoning......28 oz can crushed tomatoes or 2 pints homemade tomato sauce......1/4 tsp salt......2 Tbsp grated parmesan......1 tbsp butter
Cook the pasta for 2 minutes less than lowest number on box.
When water starts to steam add 4 1/2 tsp salt and stir.
Make meatballs from ground beef and cut sausage into 3 pieces.
Crush 4 or 5 cloves of garlic with cleaver.
Remove peels.
After cooking leave pasta in water off heat and save 1 cup of pasta liquid.
Put 2 Tbsp of olive oil in fry pan and brown the meatballs and sausage at 4.
Cover and simmer on 4 for 15 minutes.
Remove meat from pan and reduce liquid to 2 floz.
Add liquid to dutch oven, scrape bottom of fry pan.
Heat dutch oven at 5 and add crushed garlic.
Heat for 4 minutes stirring with wooden spoon.
Add Italian spices to dutch oven.
Add tomato solids to dutch oven.
Stir and set heat to 7.
Cook for 10 minutes until sauce starts to brown and stick to bottom.
Add tomato liquid to dutch oven with 1/4 tsp salt.
Simmer on 2 for 10 minutes.
Using tongs add pasta to dutch oven, do not drain.
Add meat to dutch oven.
Set heat to 7.
Pour in 1/2 cup of pasta water and stir.
Toss pasta and meat till sauce sticks. If it gets dry add some pasta water, if too watery cook till drier.
Slowly sprinkle the pasta with 2 Tbsp parmesan cheese.
Add pasta water if necessary to emulsify the cheese.
Sauce should coat the pasta, not watery.
Remove pot from heat.
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