Meat Sauce Sugo Di Carne Recipes

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SUGO DI CARNE (MEAT SAUCE)



Sugo di carne (Meat Sauce) image

Time 1h30m

Number Of Ingredients 10

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.

MEAT SAUCE (SUGO DI CARNE)



Meat sauce (Sugo di Carne) image

Provided by Craig Claiborne

Categories     condiments

Time 2h45m

Yield About 6 cups

Number Of Ingredients 15

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

RIGATONI WITH MEAT SAUCE



Rigatoni with Meat Sauce image

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.

Provided by Marge Perry

Categories     HarperCollins     Small Plates     Kid-Friendly     Dinner     Pasta     Meat     Tomato     Soy Free     Peanut Free     Tree Nut Free     Garlic     Beef     Ground Beef     Red Wine     Wine     One-Pot Meal

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 medium onion, finely diced (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh oregano or 1 teaspoon dried
12 ounces lean ground beef (85%)
5 garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 (28-ounce) can crushed tomatoes with basil
2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
12 ounces rigatoni pasta
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves, thinly sliced

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
  • Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
  • Serve the rigatoni topped with the Romano and basil.

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