Classic Italian Meat Sauce Recipes

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.

Steps:

• Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
• To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
• Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
• Serve pasta in shallow bowls with a little torn basil.

Steps:

• In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
• Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.

Steps:

• Add olive oil to a large pot over medium-high heat; allow time for the oil to heat.
• Add in the garlic and onions; stir/saute for 5 minutes.
• Add in the carrots and celery; stir/saute for 5 minutes.
• Push the vegetables to one side of the pot and add about 1/3 of the ground beef; salt the beef to taste.
• Cook about 3-5 minutes or until starts to brown (stir the beef, breaking it up as you stir).
• Push beef to the side (or over the vegetables) and repeat with the second third of the beef.
• After that starts to brown, push it aside and repeat with the remainder of the beef.
• When all the beef is done, mix the beef and vegetables together.
• Add in the tomatoes with juice, tomato paste, sugar, and oregano.
• Mix well; simmer for 1 1/2 hours, stirring occasionally (break up the tomatoes against the side of the pot as you stir).
• When the sauce is done, season to taste with salt and pepper.
• Serve immediately or freeze for later use.

Steps:

• Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
• Add the celery and carrot and stir for two minutes while cooking to coat them well.
• Add the ground beef, a large pinch of salt and a few grindings of black pepper.
• Cook the beef while crumbling it with a fork until the beef has lost its red colour.
• Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
• Add the nutmeg.
• Add the wine and let it simmer until it has evaporated.
• Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
• Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
• Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.