Meat sauce (Sugo di Carne)
- Total Time
- 2 hours 45 minutes
- Rating
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Ingredients
- 1ounce dried mushrooms, preferably Italian (funghi secchi or porcini)
- 1tablespoon olive oil
- 2tablespoons butter
- ¾cup finely chopped onion
- ¼cup finely chopped celery
- 1teaspoon finely minced garlic
- ⅓cup finely chopped carrot
- ¼pound ground lean pork
- ½pound ground veal
- 2cups dry red wine
- 2cups imported canned tomatoes
- 3tablespoons tomato paste
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1cup beef broth or consomme (see recipe)
Nutritional analysis per serving (12 servings)
131 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 7 grams protein; 357 milligrams sodium
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.
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