Penne Al Sugo Di Carne Recipes
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.
PENNE AL SUGO DI CARNE
Steps:
- Preheat oven to 400.F 1. Melt 1 Tb butter in large ovenproof pot over medium heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch. Transfer beef to large bowl. 2. Reduce heat to medium. Add remaining 5 Tb. butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes. 3. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to boil, cover, and transfer to oven. 4. Braise beef until tender, about 2 hours. Using slotted spoon, transfer beef to bowl. Using 2 forks, shred beef. Return beef to pot. Season to taste with salt and pepper. Pasta: Cook in pot of salted boiling water until tender but still firm to bite. Use a pasta with ridges to adhere to sauce. Divide pasta among 12 shallow bowls, spoon meat sauce over, and serve. Do ahead: Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
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- Melt 1 Tbsp butter in large ovenproof pot over medium heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch. (Use 1 stick of butter, divided with the batches of meat.) Transfer beef to large bowl. Reduce heat to medium. Add the other stick of butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes.
- Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to a boil, cover, and transfer to oven.
- Braise beef until tender, about 2 hours. Using slotted spoon, transfer beef to bowl and with 2 forks, shred the beef.
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- Finely chop the carrots, celery, parsley and onion. Use a good sharp knife, and reduce the vegetables in a fine mince. We call this battuto in Italy, while the French call it mirepoix. If you prefer to use a food processor - even my grandma has abandoned her cutting board and mezzaluna for a vegetable chopper - do it in several times. First chop the celery, parsley and carrot, then the onion, just enough to finely shred it. Careful not to reduce the onion in a mush.
- Cover the bottom of a pot with extra virgin olive oil. Add the finely chopped vegetables. Add also a generous pinch of salt: this will help you to cook the vegetables without burning them, as the salt will extract the moisture from the vegetables.
- Cook over a low heat for about ten minutes, stirring often. The battuto will be happily sizzling, do not burn it or darken it too much. Now that the battuto is stir fried in the olive oil, we call it a soffritto.
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