Meat sauce (Sugo di Carne)
Updated September 21, 2015
- Total Time
- 2 hours 45 minutes
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Ingredients
1 ounce dried mushrooms, preferably Italian (funghi secchi or porcini)
1 tablespoon olive oil
2 tablespoons butter
¾ cup finely chopped onion
¼ cup finely chopped celery
1 teaspoon finely minced garlic
⅓ cup finely chopped carrot
¼ pound ground lean pork
½ pound ground veal
2 cups dry red wine
2 cups imported canned tomatoes
3 tablespoons tomato paste
Salt to taste, if desired
Freshly ground pepper to taste
1 cup beef broth or consomme (see recipe)
Nutritional analysis per serving
5 grams carbs; 20 milligrams cholesterol; 131 calories; 3 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 357 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put mushrooms in bowl and add slightly hot water to cover. Let stand 30 minutes.
- Step 2
Heat oil and butter in skillet. Add onion, celery, garlic and carrot. Cook, stirring, until wilted.
- Step 3
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.
- Step 4
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.
- Step 5
Pour sauce into saucepan. Bring to boil and skim fat from surface. Add broth and continue cooking 1 hour.
Private Notes