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Brown the grnd beef with the onions in a medium to large skillet (it should have a lid; alternatively, a large covered saucepan may be used). Drain the fat. Chop the tomatoes into bite-size pcs (don't drain) and add in to the beef. Add in the mushrooms, celery, pepper and garlic. Add in herbs, crushing first, making sure the rosemary needles are well broken-up. Add in a dollop (just sufficient for flavor) of extra virgin olive oil, grind some pepper on top to taste. Finally, add in the warm sauce to taste, remembering which the sauce simmers down and it will concentrate the warm stuff! Cook on medium heat for 5-10 min uncovered, then reduce heat, cover, and simmer for 15-20 min. Uncover, and reduce sauce till it is the desired consistency. Serve over pasta with grated cheese and crusty bread. Heather
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo