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Traditional Italian Meat Sauce

Authentic meat sauce is one of Italy's great treasures. The long, slow cooking of aromatic vegetables with beef, veal, and pork make this ragù memorable. Finished with a little light cream and a touch of butter, the sauce is smooth and silky. If you're feeling creative, add mushrooms, sausage meat, capers, or olives. Ladle the sauce over al dente pasta and sprinkle on freshly grated Parmigiano Reggiano.

Ingredients

Yield
12 servings
  • 3 ounces Demi-Glace Gold®
  • 24 fluid ounces hot water
  • 3 ounces unsalted butter
  • 2 fluid ounces olive oil
  • 10 ounces onion, dried
  • 5 ounces carrots, peeled and diced
  • 5 ounces celery, diced
  • 2 garlic cloves, minced
  • 12 ounces ground beef
  • 12 ounces ground pork
  • 12 ounces ground veal
  • salt, to taste
  • pepper, to taste
  • 8 fluid ounces dry white wine
  • 2 tablespoons tomato paste
  • 1 ounce parsely, fresh, chopped
  • 4 fluid ounces half-and-half

Methods/steps

  1. Combine the Demi-Glace Gold® and the hot water and whisk until the demi-glace dissolves. Set aside.
  2. Melt 2 ounces of the butter and the oil in a large, heavy pan over medium heat. Sauté the onion, carrot, and celery in the butter/oil mixture until the vegetables are soft and lightly colored, 6 to 8 minutes, then stir in the garlic.
  3. Add the ground beef, pork, and veal, season with salt and pepper, and cook until the meat is lightly browned and separated into small pieces, breaking up the chunks with a wooden spoon.
  4. Pour in the wine, bring the mixture to a rapid simmer, and cook until the liquid almost evaporates.
  5. Stir in the diluted Demi-Glace Gold® and the tomato paste. Cover the pan, reduce the heat so the liquid gently simmers, and cook for about 1 1/2 hours, stirring occasionally.
  6. Stir in the parsley and half-and-half, simmer uncovered for 10 minutes to thicken the sauce slightly, then add the remaining ounce of butter. Season to taste with additional salt and pepper.

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