Italian Meat Sauce

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

DIRECTIONS:

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 …