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3 tablespoons extra-virgin olive oil
3 tablespoons (45 gr) butter
1 medium onion, finely diced
1 carrot, finely diced
1/2 stick celery, finely diced
1 garlic clove, diced
1/2 lb (225 gr) ground meat
1/4 cup (60 cc) dry white wine
salt and pepper
2  -1/2 cups (550 gr) tomatoes, puréed in a blender
pinch of nutmeg
2 tablespoons milk or heavy cream
When the tomato meat sauce starts boiling, turn the heat to low. Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
Start making the tomato meat sauce placing the extra-virgin olive oil and butter in a saucepan, and turning the heat to medium.
When the butter starts foaming, add the diced onion, carrot, celery, and garlic
Sauté and stir until the onion is soft and translucent.
Add the ground meat.
Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
Add the wine, salt, and pepper. Turn the heat to high, and let the wine evaporate.
Add the tomato . . . .
. . . .  nutmeg  . . . .
. . . . and milk.
Traditional RAGU’ is a very thick, rich, and tasty sauce that requires about 3 – 4 hours of preparation. The tomato meat sauce of this recipe instead takes less time to prepare but is full in taste, which makes it practical for everyday, faster cooking.
This tomato meat sauce is excellent as a dressing for pasta (e.g., spaghetti, fettuccine or pappardelle.) Add the tomato meat sauce to the freshly drained pasta, top with grated parmigiano cheese, toss, and serve at once. The meat sauce is also the perfect complement for lasagna Bolognese.

To add taste to the tomato meat  sauce, use a mixture of different ground meats, such as half beef and half pork. The addition to the tomato meat sauce of a tiny amount of milk helps reduce the acidity of the tomatoes if they are not ripe enough.
Tomato Meat Sauce
Sugo di Carne
How to Make True Simple Italian Tomato Meat Sauce

Main Course >> Tomato Meat Sauce


1-1/2 hour

Serves 4

First Course