italian essentials: meat sauce (ragù di carne)
First off, this is not a Bolognese. Even though the word does translate to “meat sauce,” Bolognese" is not a synonym for "meat sauce" but a specific meat sauce, from a specific place, where garlic and tomatoes are not part of the tradition. This is just a humble meat sauce. Its beginnings came from working at the side of my Aunt Josephine, and over the years, I added my own personal touches. This is not a top-secret recipe; you will probably find thousands of variations on Ragù di carne plastered all over the internet. This is just my version. So, you ready… Let’s get into the kitchen.
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
Several
Ingredients
- PLAN/PURCHASE
- 1 tablespoon sweet butter, unsalted
- 3/4 pound ground italian sausage, hot or mild, your choice
- 3/4 pound ground chuck, or round
- 1/2 small yellow onion, small dice
- 1 small carrot, grated
- 2 cloves baked garlic
- 6 ounces tomato paste, 1 can
- 28 ounces crushed tomatoes, 1 can
- 15 ounces tomato sauce, 1 can
- 1 - 2 cups filtered water, or chicken stock
- 1 teaspoon coconut sugar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt, or kosher salt, fine grind
- 1/4 teaspoon white pepper, freshly ground, or to taste
- ADDITIONAL ITEMS
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons red wine
- - parmesan cheese, freshly grated
- - lemon slices for squeezing
How To Make italian essentials: meat sauce (ragù di carne)
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Step 1PREP/PREPARE -
Step 2Gather your Ingredients (mise en place).
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Step 3Add the butter to a heavy-bottomed pot over medium-low heat. When the butter melts, give the pot a swirl, and add the Italian sausage and ground chuck.
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Step 4Stir, and break up the meat with a wooden spoon. When you begin to hear a sizzle, increase the temp to medium, and continue cooking until the meat is browned.
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Step 5Add the carrot, onion, and garlic, then continue to cook until the onions begin to soften, about 6 – 8 minutes.
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Step 6Add the dry spices, and stir for about 2 minutes.
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Step 7Add the crushed tomatoes, paste, sauce, and 1 cup water/chicken stock, then stir to combine.
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Step 8Partially cover, and allow to slowly simmer for an hour, or up to three.
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Step 9Chef’s Note: Unwatched pots tend to burn, so keep the temp low, and give it a stir every 10 – 15 minutes.
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Step 10Chef’s Note: If you choose to cook it for the full three hours (recommended), they you will need that additional cup of water/chicken stock. Every once and awhile crack the lid, give it a stir, and add a bit of liquid to replace that which evaporates.
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Step 11At the end of the cooking process, add the wine, and lemon juice, then stir to combine.
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Step 12PLATE/PRESENT
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Step 13Chef’s Note: The way I love to serve this dish, is over angel-hair pasta. I toss the pasta in a bit of fresh lemon juice, place it on the plate, then top with the sauce, some freshly-grated parmesan cheese, and a lemon slice… Enjoy.
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Step 14Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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