Italian meat sauce, often referred to as Ragù alla Bolognese (when specifically from Bologna), is a rich and hearty sauce made from a combination of ground meat, tomatoes, vegetables, and wine. It’s a staple in Italian cuisine, commonly served with pasta like tagliatelle, pappardelle, or used as a base for lasagna. Below is a basic recipe for an Italian meat sauce:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 lb (450g) ground beef (you can also use a mix of beef and pork for extra flavor)
- 1 cup dry red wine (optional but adds depth)
- 1 can (28 oz) crushed tomatoes or passata (tomato puree)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or fresh basil if preferred)
- Salt and freshly ground black pepper, to taste
- 1/2 cup whole milk or cream (optional, for a richer sauce)
- Fresh parsley or basil, for garnish (optional)
Instructions:
- Prepare the vegetables:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Cook the meat:
- Add the ground meat to the pan, breaking it up with a spoon as it cooks.
- Brown the meat until it is no longer pink, around 8-10 minutes. Make sure it gets a good color on it for flavor.
- Deglaze with wine:
- If using wine, pour in the red wine and let it cook down for 3-5 minutes, allowing the alcohol to evaporate and the sauce to thicken slightly.
- Add tomatoes and seasonings:
- Stir in the crushed tomatoes or passata, dried oregano, and basil. Bring the mixture to a simmer.
- Season with salt and pepper to taste. Lower the heat and let the sauce cook slowly, uncovered, for at least 45 minutes to an hour (the longer it cooks, the more the flavors meld together).
- Add milk or cream (optional):
- Towards the end of cooking, if you want a creamier sauce, stir in the milk or cream. This helps mellow the acidity of the tomatoes and creates a rich texture.
- Serve:
- Serve the sauce over pasta of your choice. You can also sprinkle some fresh parsley or basil on top for extra flavor and color.
Tips:
- Slow cooking: The sauce is best when simmered for a long time, so give it at least an hour to develop flavor. If you have time, you can let it cook for up to 3 hours, adding water or broth if it thickens too much.
- Texture variations: Some people like to blend the sauce at the end for a smoother texture, but traditionally, it’s left chunky.
- Meat variation: You can use a mix of ground beef, pork, veal, or even lamb for a richer flavor.
Enjoy your homemade Italian meat sauce with fresh pasta or in lasagna!
