Italian Meat Sauce, also known as “Ragu alla Bolognese,” is a rich and hearty dish that epitomizes comfort food at its finest. This sauce is a staple in Italian cuisine and is beloved for its deep, savory flavors and versatile applications. Whether you’re serving it over a bed of spaghetti, layering it in a lasagna, or simply enjoying it with a chunk of crusty bread, this sauce is sure to please. My first introduction to Italian Meat Sauce was in my grandmother’s kitchen. She would spend hours simmering the sauce, filling the house with an irresistible aroma that drew everyone to the table. Her secret was the combination of beef and pork, which gave the sauce its depth and complexity, and the addition of Chianti, which added a subtle, sophisticated note. This recipe captures those cherished memories and brings the same warmth and flavor to your kitchen. Let’s dive into the steps to create this classic, delicious sauce.
Ingredients
1.5 lbs lean ground beef
1 lb ground pork (not sausage)
A good swirl of olive oil
1 red onion, chopped
2 teaspoons minced garlic
1 (15 oz) can tomato sauce
1 (12 oz) can tomato paste
2 (28 oz) cans crushed tomatoes (I prefer Contadina)
4 cups chicken broth
4 teaspoons dried parsley
4 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 good dashes of ground nutmeg
1/4 cup brown sugar
1/2 cup Chianti or good dry red wine
Salt and pepper to taste
Instructions
Preparation
Gather Ingredients: Before you begin, ensure all ingredients are measured and prepared. Chop the red onion and mince the garlic if you haven’t done so already. Having everything ready will streamline the cooking process and help you stay organized.
Cooking the Meat
Heat the Olive Oil: In a large, heavy-bottomed pot or Dutch oven, add a good swirl of olive oil and heat over medium-high heat. The olive oil not only prevents the meat from sticking but also adds a layer of rich flavor to the sauce.
Sauté the Onion: Add the chopped red onion to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent the onion from burning.
Brown the Meat: Add the lean ground beef and ground pork to the pot. Cook the meats thoroughly, breaking them up with a wooden spoon as they brown. This should take about 8-10 minutes. Ensure the meat is evenly browned and no pink remains.
Add Garlic: Stir in the minced garlic and cook for an additional minute. Garlic burns quickly, so keep an eye on it and stir continuously. This step enhances the overall flavor of the sauce with a hint of aromatic garlic.
Drain the Grease: Once the meat is browned, carefully drain the excess grease from the pot. This step is important to ensure the sauce isn’t overly greasy and maintains a balanced flavor. Return the drained meat mixture to the pot.
Adding Seasonings
Season the Meat: Add 4 teaspoons of dried parsley, 4 teaspoons of dried oregano, 2 teaspoons of dried basil, 2 teaspoons of dried marjoram, and 2 good dashes of ground nutmeg to the meat mixture. Season with salt and pepper to taste. Stir the spices into the meat and cook for another minute until fragrant. This step allows the herbs and spices to bloom and release their full flavors.
Combining Tomato Products
Mix Tomato Products and Chicken Broth: In a large bowl, combine the tomato sauce, tomato paste, crushed tomatoes, and brown sugar. Stir in the 4 cups of chicken broth until well blended. This mixture forms the tomato base of the sauce, balanced with a touch of sweetness from the brown sugar.
Add Tomato Mixture to Meat: Pour the tomato mixture into the pot with the seasoned meat. Stir well to combine all the ingredients. The sauce should have a rich, red color and a slightly thick consistency.
Simmering the Sauce
Simmer the Sauce: Bring the sauce to a gentle simmer over medium-low heat. Once it starts to simmer, reduce the heat to low. Cover the pot partially with a lid to allow some steam to escape and simmer the sauce for about 30 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Add the Wine: After the sauce has simmered for 30 minutes, stir in the 1/2 cup of Chianti or good dry red wine. The wine adds depth and complexity to the sauce, enhancing its overall flavor profile. Continue to simmer for an additional 10-15 minutes, allowing the alcohol to cook off and the flavors to meld together.
Final Touches
Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or a pinch of sugar depending on your preference. If the sauce is too thick, you can add a bit more chicken broth to reach your desired consistency.
Serve: Once the sauce is ready, serve it hot over your favorite pasta, use it as a base for lasagna, or simply enjoy it with a slice of crusty bread. The sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Canning the Sauce (Optional)
Prepare for Canning: If you wish to can the sauce for future use, sterilize quart jars and prepare your pressure canner according to the manufacturer’s instructions.
Fill Jars: Ladle the hot sauce into the prepared jars, leaving about 1 inch of headspace. Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the lids on the jars and secure with rings.
Process in Pressure Canner: Process the jars in a pressure canner at 10 lbs pressure for 70 minutes. Follow your pressure canner’s instructions carefully to ensure safe and proper canning.
Cool and Store: Once the processing time is complete, allow the jars to cool completely. Check the seals and store the jars in a cool, dark place. Properly canned sauce can be stored for up to a year.
Variations and Substitutions
Meat Variations: You can substitute the ground pork with Italian sausage for a spicier kick. If you prefer a leaner option, use ground turkey or chicken instead of beef and pork.
Vegetarian Version: For a vegetarian version, omit the meat and add a variety of chopped vegetables such as bell peppers, mushrooms, and zucchini. Use vegetable broth instead of chicken broth.
Herb Adjustments: Fresh herbs can be used in place of dried herbs if available. Simply triple the amount of fresh herbs to match the dried measurements.
Wine Substitute: If you prefer not to use wine, you can substitute it with additional chicken broth and a tablespoon of balsamic vinegar for a similar depth of flavor.
Conclusion
Italian Meat Sauce is a timeless recipe that brings warmth and comfort to any meal. Its rich, complex flavors are achieved through the careful combination of meats, herbs, and a touch of wine. This sauce is versatile and can be adapted to suit various tastes and dietary preferences, making it a valuable addition to your culinary repertoire. Whether you’re cooking for a family dinner or preparing a special meal for guests, this Italian Meat Sauce is sure to impress and satisfy. Enjoy the process of making this hearty sauce and savor the delicious results it brings to your table.
Italian Meat Sauce
Ingredients
- 1.5 lbs lean ground beef
- 1 lb ground pork
- Olive oil for cooking
- 1 red onion chopped
- 2 teaspoons garlic minced
- 15 oz can tomato sauce
- 12 oz can tomato paste
- 2 28 oz cans crushed tomatoes
- 4 cups chicken broth
- 4 teaspoons dried parsley
- 4 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried marjoram
- Nutmeg a pinch
- 1/4 cup brown sugar
- 1/2 cup Chianti or dry red wine
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Measure and chop all ingredients before starting.
- Cook the Meat: Heat olive oil in a large pot over medium-high heat. Sauté chopped onion until translucent, about 5 minutes. Add beef and pork, cooking until browned, 8-10 minutes. Stir in minced garlic and cook for 1 minute. Drain excess fat.
- Season the Meat: Add parsley, oregano, basil, marjoram, nutmeg, salt, and pepper. Cook for 1 minute until fragrant.
- Combine Tomato Products: In a bowl, mix tomato sauce, tomato paste, crushed tomatoes, brown sugar, and chicken broth. Pour into the pot and stir to combine.
- Simmer the Sauce: Bring to a simmer, then reduce heat to low. Partially cover and cook for 30 minutes, stirring occasionally.
- Add Wine: Stir in Chianti or red wine. Simmer for an additional 10-15 minutes.
- Serve: Adjust seasoning as needed. Serve hot over pasta, in lasagna, or with bread.
