SUGO, AN ITALIAN MEAT SAUCE
If you'd like to keep this dairy-free, simply omit the butter. Sugo is addictive when dipping in pieces of bread, but for a rounded out meal, I serve this with hot pasta.
Provided by Jennie
Time 4h20m
Number Of Ingredients 8
Steps:
- Swirl a bit of oil into a deep skillet-just enough to coat the bottom of the pan. Heat over medium-high flame until shimmering. Add the beef, breaking it up into small bits with your fingertips. Season the meat with salt and pepper. You might need to do this in batches as to not overcrowd the pan (remember to re-season each new batch of meat). Cook, stirring every couple of minutes, until browned all over. Using a slotted spoon, transfer to a bowl.
- Lower the flame to medium-low. Add the onion to the pan. Sauté until slightly softened and golden.
- Pour in the wine, and use a spoon to scrape up any browned bit from the bottom of the pan. Increase the heat to medium-high. Cook until the wine reduces by half.
- Stir in the tomatoes, sugar, and butter. Add the beef back to the pan. Season with salt and pepper. Bring to a boil, the reduce heat to the lowest setting possible. Let the sauce simmer for 3 to 4 hours, until meltingly tender. If not ready to serve when done, you can transfer the sauce to a slow cooker, and keep it on the warm setting until ready to serve.
SUGO DI CARNE (MEAT SAUCE)
Time 1h30m
Number Of Ingredients 10
Steps:
- In a large pot, preferably of terracotta or enameled cast iron, make a soffritto by gently sautéing the onion, carrot and celery in olive oil until the vegetables are very soft, taking care never to brown them. (It helps to add a pinch of salt, which draws out the vegetables' own liquids, as well as a spoonful of water from time to time. This both speeds up the softening process and helps avoid browning.)
- Add the ground pork (or beef) to the pot, breaking it up with a wooden spoon and mixing to combine it well with the soffritto. Season with salt and pepper, and let is simmer gently, stirring almost constantly, until the meat has lost its raw look. Then add a splash of red wine and continue simmering, until the wine has evaporated.
- Add the tomatoes, stir again. Then let it simmer for at least an hour, stirring only occasionally, until the meat is tender and the sauce has thickened and developed a deep flavor. (You can let it go longer if you like and it will only get better the longer it cooks.) If the sauce gets too thick before you think it's done, then just add a bit of water or broth as needed.
SUGO DI CINGHIALE: WILD BOAR SAUCE
Steps:
- Heat up the extra-virgin olive oil in a saucepan and saute the onion, carrots, and celery until soft. Add the minced wild boar and mix with the vegetables. Add the nutmeg, salt, pepper, and 1 cup wine. Allow the wine to reduce. Then add the tomato paste and mix well with the meat. Add the remaining 1 cup wine. Let the sauce simmer on medium heat for about 20 minutes. Serve the sauce with pasta or with polenta.
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
OLD ITALIAN MEAT SAUCE
A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.
Provided by Debbie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h30m
Yield 20
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
- In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
- Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
- Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
- Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g
MEAT SAUCE (SUGO DI CARNE)
Provided by Craig Claiborne
Categories condiments
Time 2h45m
Yield About 6 cups
Number Of Ingredients 15
Steps:
- Put mushrooms in bowl and add slightly hot water to cover. Let stand 30 minutes.
- Heat oil and butter in skillet. Add onion, celery, garlic and carrot. Cook, stirring, until wilted.
- Add pork and veal. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, until meats lose raw look.
- Drain mushrooms and chop coarsely. Add mushrooms to meat mixture. Add wine, tomatoes, tomato paste, salt and pepper. Bring to boil and cook uncovered 1 hour.
- Pour sauce into saucepan. Bring to boil and skim fat from surface. Add broth and continue cooking 1 hour.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams
SUNDAY SAUCE
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
More about "italian sugo meat sauce recipes"
THE SECRETS OF SUGO -TUSCAN RAGU - DIVINA CUCINA
From divinacucina.com
MARCHE’S UNIQUE MEAT SAUCE: SUGO AL RAGù PICENO - ITALY MAGAZINE
From italymagazine.com
Category Sauces
HOW TO MAKE SUGO (SAUCE)- THE ITALIAN WAY - THE SPICE CHICA™
From thespicechica.com
SUGO FINTO - THE VEGETARIAN VERSION OF A MEAT SAUCE - JULS' KITCHEN
From en.julskitchen.com
SUGO (ITALIAN TOMATO SAUCE) RECIPE | COZYMEAL
From cozymeal.com
SUGO DI CARNE RECIPE - RAGù (MEAT SAUCE) | FONTANA FORNI
From fontanaforniusa.com
SUGO, AN ITALIAN MEAT SAUCE | RECIPE | ITALIAN MEAT SAUCE, MEAT …
From pinterest.ca
TRADITIONAL ITALIAN SUNDAY SAUCE RECIPE - WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
SUGO, AN ITALIAN MEAT SAUCE | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
SUGO DI CARNE | TRADITIONAL MEAT-BASED SAUCE FROM ITALY
From tasteatlas.com
ITALIAN MEAT SAUCE – RAGU’ – SUGO DI CARNE | CHOW MAMMA!
From chowmamma.wordpress.com
SUGO (ITALIAN MEAT SAUCE) | VALLEY TABLE
From hudsonvalleyrestaurantweek.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SUGO, AN ITALIAN MEAT SAUCE RECIPE | IN JENNIE’S KITCHEN
RECIPE: LIDIA'S ITALIAN-AMERICAN MEAT SAUCE (SUGO DI CARNE ...
From recipelink.com
TOMATO SAUCE - DELICIOUS ITALIAN 30 MINUTES RECIPE
From italianstylecooking.net
TRADITIONAL ITALIAN SUGO RECIPE | DEPORECIPE.CO
From deporecipe.co
ASK THE CHEF: WHAT IS SUGO SAUCE? | FOOD CHANNEL
From foodchannel.com
RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PORK, …
From seriouseats.com
MEAT SUGO AND PASTA | THE SPLENDID TABLE
From splendidtable.org
CLASSIC ITALIAN MEAT SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SUNDAY SUGO - RECIPE - STEFANO FAITA
From stefanofaita.com
SUGO NORTHERN ITALIAN PASTA SAUCE - THERESCIPES.INFO
From therecipes.info
SUGO BOLOGNESE (BOLOGNESE MEAT SAUCE) | SONOPATH
From sonopath.com
SUGO SAUCE – GALAXY TRAINING
From galaxy-training.com
ITALIAN SUGO MEAT SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
DELFINA'S SECRET PORK SUGO RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
FOOD SCHOOL: SUGO - THE BEST TOMATO SAUCE EVER - KITCHEN BUTTERFLY
From kitchenbutterfly.com
SUGO DI CARNE ALLA GENOVESE: IL TOCCO (GENOESE BRAISED VEAL AND …
From stefangourmet.com
SUGO DI AGNELLO RECIPE – LAMB SAUCE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN BEEF BRACIOLE (BRACIOLE AL SUGO PUGLIESI)
From insidetherustickitchen.com
CLASSIC ITALIAN TOMATO SAUCE (SUGO AL POMODORO) - CUCINABYELENA
From cucinabyelena.com
SUGO- MEAT SAUCE FOR PASTA | ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
SEDUCED BY SUGO / LONG-COOKED ITALIAN SAUCES CAPTIVATE CHEFS
From sfgate.com
TRADITIONAL ITALIAN MEAT SUGO RECIPE | DEPORECIPE.CO
From deporecipe.co
SUGO FINTO OR “FAKE MEAT SAUCE” RECIPE BY PAOLO GORI - VISIT TUSCANY
From visittuscany.com
THE MOST DELICIOUS ITALIAN MEAT SAUCE - THE GENETIC CHEF
From thegeneticchef.com
AUTHENTIC ITALIAN AMATRICIANA SAUCE - CUCINABYELENA
From cucinabyelena.com
ITALIAN-AMERICAN MEAT SAUCE - LIDIA
From lidiasitaly.com
GRANDMA FAVAZZA’S SUGO – PLACE AT THE TABLE
From placeatthetable.net
10 MOST POPULAR ITALIAN MEAT-BASED SAUCES - TASTEATLAS
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love