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How to Make Italian Meat Sauce II - A Step-by-Step Guide

Italian meat sauce, also known as Bolognese sauce, is a staple in Italian cuisine and a favorite among pasta lovers all around the world. The rich and hearty flavors of this sauce make it the perfect accompaniment to a variety of pasta dishes, from spaghetti to rigatoni.

This particular recipe for Italian meat sauce takes things to the next level with a combination of ground beef, pork, and veal, as well as a medley of aromatic vegetables and herbs that add depth and complexity to the...

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Ingredients

  • 4 tablespoons extra virgin olive oil, divided
  • 1 white onion, diced
  • 3 cloves garlic, crushed
  • 2 (28 ounce) cans crushed tomatoes
  • 2 (28 ounce) cans whole peeled tomatoes
  • ¾ cup chopped Italian flat leaf parsley, divided
  • 2 teaspoons garlic powder, divided
  • 1 pound ground beef chuck
  • 1 cup bread crumbs
  • 1 egg
  • 3 tablespoons milk
  • salt and pepper to taste
  • ½ pound hot Italian sausage
  • ½ pound mild Italian sausage
  • ½ pound pork neck bones
  • ¼ cup red wine

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 10
  • Yield: 10 servings

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
  • In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
  • Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
  • Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

    • Nutrition

    503 cal.

    • Total Fat: 32g
    • Saturated Fat: 10g
    • Cholesterol: 104mg
    • Sodium: 1037mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 27g
    • Vitamin C: 37mg
    • Calcium: 154mg
    • Iron: 6mg
    • Potassium: 1086mg

    Categories

    Pasta recipes
    Meat recipes
    Italian recipes
    Sauce recipes
    Main recipes