Italian Sugo Meat Sauce Recipes

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

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.

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:

• Finely chop mire poix (carrot, celery and onion)with garlic and parsley in food processor. Brown ground beef well in large pan, season with salt, pepper and Italian seasonings. Drain most of the oil from pan and stir in tomato paste. Pour tomato sauce into a large slow cooker. Add meat, chopped vegetable mixture, wine, bay leaf and chicken boullion. Simmer 3 hours(until color changes from a red to a brownish color), stirring occasionally. Remove bay leaf before serving.