Italian Meat Sauce (Print Version)
# Ingredients:
→ Base Vegetables
01 -
3 garlic cloves, coarsely chopped
02 -
2 celery sticks, sliced into 1-inch parts
03 -
2 medium onions, peeled and diced into big chunks
04 -
2 carrots, peeled and sliced into rough pieces
→ Meat and Fats
05 -
4 oz pancetta, chopped fine
06 -
1⅓ lbs lean ground beef (85% lean)
07 -
2 tbsp olive oil, extra-virgin
→ Liquids and Seasonings
08 -
2 cups beef stock
09 -
1 tsp salt (adjust for cooking pasta)
10 -
1 can (14 oz) crushed tomatoes
11 -
½ cup dry red wine
12 -
1 tsp oregano (dried)
13 -
1 cup whole milk
14 -
½ tsp black pepper, freshly ground
→ For Serving
15 -
Grated Parmigiano-Reggiano, fresh (optional)
16 -
Pasta, 1 pound
17 -
Fresh parsley or basil, chopped (optional)
# Instructions:
01 -
Use a food processor to finely chop the onions, careful not to over-purée them. Transfer to a separate dish. Pulse the carrots, celery stalks, and garlic until roughly chopped.
02 -
Warm the olive oil in a large heavy pot on medium heat. Stir in the chopped veggies and cook, stirring regularly for about 8-10 minutes, until they soften. Turn the heat down if they start browning.
03 -
Toss in the pancetta, ground beef, salt, and pepper. Cook on medium heat, crumbling the meat as it cooks until it loses its pink color (takes about 5-10 minutes).
04 -
Pour in the wine and cook for 1-2 minutes until nearly all the liquid vanishes.
05 -
Stir in the beef broth, oregano, and crushed tomatoes. Let it come to a gentle boil, then set the heat to low. Cover partially with the lid and simmer for 90 minutes.
06 -
Mix in the milk and keep simmering uncovered, or with the lid slightly off, for another 35 minutes. Scoop off any floating fat if it appears on top.
07 -
Cook the pasta in salted water as per its instructions. Save a cup of the pasta water before draining. Combine the cooked pasta with your sauce, adding a splash of the reserved water if needed. Garnish with fresh herbs and cheese, if you'd like.
# Notes:
01 -
You can keep the sauce chilled in the fridge for up to 3 days.
02 -
It freezes great—store for 3 months in an airtight container.
03 -
Fresh pasta (like Buitoni) works beautifully with this.
04 -
Try it alongside a Caesar salad for a complete meal.