Description
A hearty, flavorful meat sauce perfect for pasta. Giulia Scarpaleggia shares her familys treasured recipe.
Ingredients
Units
Scale
- 1 red onion
- 2 red spring onions
- 2 large carrots
- 3 stalks celery
- extra virgin olive oil
- 0.7 oz (20 g) butter
- 3.5 oz (100 g) mixed dried mushrooms
- 1 lb (454 g) ground pork
- 1.5 lbs (700 g) ground beef
- 1 and 1/2 tbs salt
- 1 tsp pepper
- 1 glass red wine
- 6.4 cups (1500 ml) tomato sauce
Instructions
- Cover the bottom of a heavy large saucepan with extra virgin olive oil, add butter and chopped vegetables. Sauté for 10 minutes, stirring frequently, until vegetables are lightly golden and soft.
- Soak mushrooms in a cup of hot water until soft.
- Add meat and sauté over medium heat, stirring constantly to break up lumps. Stir continuously to cook evenly and mix with vegetables. Cook for 20 minutes, until moisture evaporates, scraping the bottom of the pan. Season with salt and pepper.
- Pour in red wine gradually, in three additions, stirring and letting it evaporate between additions. This will take about 10 minutes.
- Add tomato sauce, stirring thoroughly. Simmer for 5 minutes, then add squeezed and chopped mushrooms and strained mushroom water.
- Partially cover and simmer for at least 1.5 hours, stirring frequently to prevent sticking.
Notes
- For deeper flavor, brown the ground meats separately before combining with the vegetables.
- To reduce the acidity of the sauce, use half tomato sauce and half crushed tomatoes.
- Store leftover sauce in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100