Meat Sauce Sugo Di Carne Food

MEAT SAUCE (SUGO DI CARNE)

Meat sauce (Sugo di Carne) image

Provided by Craig Claiborne

Time 2h45m

Yield About 6 cups

Number Of Ingredients 15

Ingredients

1 ounce dried mushrooms, preferably Italian (funghi secchi or porcini)
1 tablespoon olive oil
2 tablespoons butter
3/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon finely minced garlic
1/3 cup finely chopped carrot
1/4 pound ground lean pork
1/2 pound ground veal
2 cups dry red wine
2 cups imported canned tomatoes
3 tablespoons tomato paste
Salt to taste, if desired
Freshly ground pepper to taste
1 cup beef broth or consomme (see recipe)

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

SUGO DI CARNE (MEAT SAUCE)

Sugo di carne (Meat Sauce) image

Time 1h30m

Number Of Ingredients 10

Ingredients

1 medium onion, finely chopped
1 small carrot, finely chopped
1 stalk of celery, finely chopped
Olive oil
500g (1 lb.) ground pork (and/or beef)
A splash of red wine
Salt and pepper
1 large can (800g, 28 oz.) of canned tomatoes, passed through a food mill (or use crushed tomatoes)
1 spoonful of tomato paste
A few dried porcini mushrooms, reconstituted in water

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.

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Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Before adding the beef to the pot, mix the meat with a large pinch of salt and freshly ground pepper. Mix with your hands as you would for meatballs. Add to the pot and then break up the meat with a fork, stir well and cook until the beef is no longer pink.
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