Meat Sauce Sugo Di Carne Recipes

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

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.

MEAT SAUCE (SUGO DI CARNE)

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.

SUGO DI CARNE (MEAT SAUCE)

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.