Best Meat Sauce Sugo Di Carne Recipes

RIGATONI WITH MEAT SAUCE

Rigatoni with Meat Sauce image

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.

Provided by Marge Perry

Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely diced (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh oregano or 1 teaspoon dried
12 ounces lean ground beef (85%)
5 garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 (28-ounce) can crushed tomatoes with basil
2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
12 ounces rigatoni pasta
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves, thinly sliced

Steps:

Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
Serve the rigatoni topped with the Romano and basil.

MEAT SAUCE (SUGO DI CARNE)

Meat sauce (Sugo di Carne) image

Provided by Craig Claiborne

Categories condiments

Time 2h45m

Yield About 6 cups

Number Of Ingredients 15

Ingredients

1 ounce dried mushrooms, preferably Italian (funghi secchi or porcini)
1 tablespoon olive oil
2 tablespoons butter
3/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon finely minced garlic
1/3 cup finely chopped carrot
1/4 pound ground lean pork
1/2 pound ground veal
2 cups dry red wine
2 cups imported canned tomatoes
3 tablespoons tomato paste
Salt to taste, if desired
Freshly ground pepper to taste
1 cup beef broth or consomme (see recipe)

Steps:

Put mushrooms in bowl and add slightly hot water to cover. Let stand 30 minutes.
Heat oil and butter in skillet. Add onion, celery, garlic and carrot. Cook, stirring, until wilted.
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.
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.
Pour sauce into saucepan. Bring to boil and skim fat from surface. Add broth and continue cooking 1 hour.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams