Homemade Beef Sugo Recipes

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, AN ITALIAN MEAT SAUCE

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.

MAKE-AHEAD SLOW COOKER BEEF STEW

Steps:

• Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
• Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
• For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.

PAPPARDELLE WITH BEEF SUGO AND RICOTTA

Steps:

• To reconstitute the porcini, put the mushrooms in a bowl and pour hot water over them to cover, about 2 cups. Soak until the mushrooms soften, 30 minutes. Carefully lift the mushrooms out of the liquid with a fork, so as not to disturb the sediment settling at the bottom. Coarsely chop the mushrooms; you should have about 3/4 cup. Strain the porcini soaking water into a measuring cup through a coffee filter or a double layer of paper towels; you should have 1 1/2 cups.
• Put a large skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is shimmering, add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes. Toss in half of the garlic, all of the thyme and rosemary, and season with salt and pepper. Add the chopped porcini, the tomatoes, and the short ribs. Stir everything together and cook for about 5 minutes. Pour in the wine and continue to cook until the liquid has evaporated, roughly 10 minutes. Pour in the broth and reserved porcini water. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. You should have about 6 cups of sauce.
• Bring a large pot of salted water to a boil over high heat. Add the pappardelle, give it a good stir, and cook until tender but still firm to the bite (al dente), 8 to 10 minutes.
• While the pasta is cooking, prepare the escarole. Put a skillet over medium heat and coat with the remaining 2 tablespoons oil. When the oil is shimmering, add the remaining garlic and stir until golden, only about 30 seconds. Add the escarole, stirring to coat with oil, and raise the heat to high. Cook, uncovered, stirring occasionally, until the escarole is wilted and most of its liquid has evaporated, 5 minutes. Season with salt and pepper. Add half of the sugo to the escarole and stir to combine. (Let the remaining sauce cool, then cover and refrigerate for up to 3 days or freeze for up to 1 month.)
• To serve, drain the pasta and put it back in the pot. Add the escarole and sauce, along with the butter and Parmesan, tossing to coat the pasta evenly. Divide among 4 plates. Top each with a spoonful of ricotta and shower with chopped parsley. Pass more grated cheese at the table.