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, 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 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
ITALIAN SUGO (MEAT SAUCE)
Steps:
- Finely chop mire poix (carrot, celery and onion)with garlic and parsley in food processor. Brown ground beef well in large pan, season with salt, pepper and Italian seasonings. Drain most of the oil from pan and stir in tomato paste. Pour tomato sauce into a large slow cooker. Add meat, chopped vegetable mixture, wine, bay leaf and chicken boullion. Simmer 3 hours(until color changes from a red to a brownish color), stirring occasionally. Remove bay leaf before serving.
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