Calabrese Meat Sauce

Lynnda Cloutier


Just Sauces

★★★★★ 2 votes


2 t. olive oil
2 garlic cloves, chopped
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
1 lb. beef round or chuck steak, cut into 1/2 inch cubes
1 pound pork tenderloin cut into 1/2 inch cubes
1/2 cup red dry wine
3 cans plum tomatoes, 28 oz. each
1 bay leaf
1 t. salt


1In large pan, heat oil. Add garlic and saute until soft. Add onion, celery and carrot; saute for 5 to 7 minutes or until soft. Using a slotted spoon, remove vegetables from pan,. Set aside. Pat meat dry with paper towels; add to pan in which the vegetables were cooked and brown well. Add wine and simmer for 5 minutes. Add tomatoes, bay leaf, and salt. Return vegetables to the pan. Simmer ragu, covered, over low heat until meat is tender, about 45 minutes. Remove and discard bay leaf. Use at once or freeze for up to 3 months. serve over chunky types of pasta, such as penne or over slices of polenta.
Just Sauces

About Calabrese Meat Sauce

Course/Dish: Pasta