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italian essentials: meat sauce (ragù di carne)

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

►
yield serving(s)
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For italian essentials: meat sauce (ragù di carne)

  • PLAN/PURCHASE
  • 1 Tbsp
    sweet butter, unsalted
  • 3/4 lb
    ground italian sausage, hot or mild, your choice
  • 3/4 lb
    ground chuck, or round
  • 1/2 sm
    yellow onion, small dice
  • 1 sm
    carrot, grated
  • 2 clove
    baked garlic
  • 6 oz
    tomato paste, 1 can
  • 28 oz
    crushed tomatoes, 1 can
  • 15 oz
    tomato sauce, 1 can
  • 1 - 2 c
    filtered water, or chicken stock
  • 1 tsp
    coconut sugar
  • 1 tsp
    dried basil
  • 1 tsp
    dried parsley
  • 1 tsp
    dried oregano
  • 1/2 tsp
    sea salt, or kosher salt, fine grind
  • 1/4 tsp
    white pepper, freshly ground, or to taste
  • ADDITIONAL ITEMS
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    red wine
  • parmesan cheese, freshly grated
  • lemon slices for squeezing

How To Make italian essentials: meat sauce (ragù di carne)

  • 1
    PREP/PREPARE
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Add 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.
  • 4
    Stir, 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.
  • 5
    Add the carrot, onion, and garlic, then continue to cook until the onions begin to soften, about 6 – 8 minutes.
  • 6
    Add the dry spices, and stir for about 2 minutes.
  • 7
    Add the crushed tomatoes, paste, sauce, and 1 cup water/chicken stock, then stir to combine.
  • 8
    Partially cover, and allow to slowly simmer for an hour, or up to three.
  • 9
    Chef’s Note: Unwatched pots tend to burn, so keep the temp low, and give it a stir every 10 – 15 minutes.
  • 10
    Chef’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.
  • 11
    At the end of the cooking process, add the wine, and lemon juice, then stir to combine.
  • 12
    PLATE/PRESENT
  • So yummy
    13
    Chef’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.
  • Stud Muffin
    14
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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