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AmazonBasics Dutch Oven Red Clear Enamel 6 Quart
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San Marzano Style Peeled Pear Tomatoes with Basil & Sea
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Botticelli Olive Oil
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Traditional Italian Meat Sauce
Growing up in a large Italian family, I learned from an early age about what goes into a great meat sauce. Thanks to my mom, dad and aunt Rosie, I am happy to share this family tradition with you! Enjoy!
Ingredients:
1/3 cup of olive oil (from Italy)
1 pound of ground Angus beef or lean sirloin
1 pound of sweet Italian sausage taken out of the casing
1 medium sized yellow onion (chopped)
4 cloves fresh garlic (minced)
1/2 teaspoon of crushed red pepper flakes
8 to 10 fresh basil leaves or 1 tbsp. dried basil
Salt and pepper to taste (keeping in mind how much salt is in the canned tomatoes and also in the sausage meat)
3/4 cup of red wine (Merlot or Cabernet Sauvignon) (also you can replace it with beef broth or leave it out)
2 whole peeled carrots
(* Fresh oregano or 1/2 teaspoon dried)
* Optional
2 cans of San Marzano style peeled tomatoes in purée with basil
1 can of San Marzano purée
1 6 oz. can of tomato paste
Note: 2 large vine ripe heirloom tomatoes or one pint ripe grape tomatoes cut up into small pieces can be thrown in for more fresh tomato flavor.
*Sugar if needed
Instructions:
1. Heat olive oil in a 5 quart Dutch oven pot over medium heat. Add ground beef and sausage, cook breaking it up with a wooden spoon, until meat is just done.
2. Add onion and garlic to meat and sauté stirring occasionally until the onions are translucent, about 3 to 4 minutes.
3. Stir in the red wine and let simmer for about one minute until mostly evaporated.
4. Add all of the cans of tomatoes, (plus fresh tomato if using) to the pot, keep stirring to incorporate. Bring to a boil and then reduce to a low flame ( make sure it is a light simmer) . Add the carrots and red pepper flakes, stir and place the lid on the pot slightly ajar. Simmer for three hours stirring occasionally.
5. After 3 hours, taste and add the salt, pepper, fresh basil and oregano. Cook for another half hour and remove the carrots. If you feel that the sauce is still tangy, add 1 tsp. sugar or more to taste.
* Serve with your favorite pasta. Use as a base for eggplant Parmesan or lasagna. This sauce can also freeze for up to three months.
Enjoy!
Pair this recipe with the meat sauce!
Eggplant Ricotta Bake
#meatsauce #pasta
31 Comments
You have a very large amount of rendered fat in the meat mixture. I did not see you remove most of it.
Damn, she's got a ring already
Do you have to use the puree, what about just the paste and peeled tomatoes ?
I just squeeze the tomatoes in my hand
Looks so yummy I am definitely do this for my Family soon
I make my meat sauce with all the same things but I use an immersion blender to puree the tomatoes in their cans before I pour them into pot. This is not the traditional way but it allows for consistency. A a second gen Supinese man I learned many traditional dishes of the Supino region, AS it happens, these dishes are often the typical ones of many of these videos.
That 'Succulent Sound' of Celene, Smackin' Her Lips, For That White, Limpy Bread, Thickley Lathered Sauce~Test, Was Kind of a 'Turn~On'… nice sauce
Oregano in meat sauce?/ what is it pizza.. NO Oregano.
Looks delicious. Love how you talk about your mom and dad
Thank you so much for this patient & thorough recipe😊😊!! That looks delicious 😋 & will be trying this❤❤
So its NOT traditional.
No accent no watch.
a meat sauce does not need to cook for 3 and a half hours
🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄
Does the sugar come out in the flavor?? I thought you're not supposed to add sugar?? Interesting.
Using French wine for a traditional Italian sauce…..oh, my….. you bad, bad girl!
Is not a cooking session is basically promotion u taking a lot of my time 😊
This is a very Good Sauce I highly recommend it give it a try folks!!
The carrot trick is a game changer, thank you!! ive been making spaghetti the same way for decades and im glad to find out that i was doing it the right way! for those that dont/cant use wine: i use beef/vegetable stock instead and it turns out great. 3 of my kids are adults now, but their eyes still light up when they come over for dinner and find out im making this. will definitely subscribe, id love to learn more!! ❤
Minga 🤌🏼
I'm definitely going to make this.
You are absolutely beautiful! Thk u I am going to make this sauce! I want something like Raos I am now subscribed ❤
I only just now came upon this vid….. Only one word needed …. wow! WOW WOW WOW WOW WOW WOW WOW WOW!!!!!!
I'm trying to find the printed recipe. Where is it?
I am a Nonna who will have a huge sleep over with lots of kids this weekend, and do NOT WANT TO BBQ! This will save me a whole lot of trouble!! Looks like an OLD FASHIONED SAFE BET!
I must try this recipe.
Is there a reason you don't drain the oil after cooking the meat?
Love the NROP Music
I’m going to make this today. I’m going to be honest though, I didn’t think I’d like your style of video but turns out I liked it very much so thank youuuuu.❤
Looks so good. Im going to make this!!
GREAT VIDEO…
Grow up in Boston. Not that all Italians watching this video brought back so many memories, but your accent, the mannerisms and things that you do the way you act reminds me of all the Italian girls back in Boston.
Roberto.
Your recipes are yummy….. why did you stop 5 years ago? Hope you start posting your recipes again 😊…..Sending love from Melbourne Australia ❤️