Ragù di Carne (Meat Sauce)

recipe image

Photo by Photo by Gentl & Hyers, in “Sauces & Shapes: Pasta the Italian Technique”
  • Serves
    4 to 6
Creator Notes

You didn’t assume all meat sauces were made with ground meat, did you? This one will get its meat flavor from a pot roast, which is then served as a separate course and even at a special meal.

From “Sauces & Shapes: Pasta the Italian Technique” by Oretta Zanini De Vita and Maureen B. Fant (W. W. Norton, 2013), p. 220. —Maureen Fant

  • Take a look at Kitchen-Well-liked

  • For the condimento:

  • 2

    white onions, very thinly sliced

  • 1

    little rib celery

  • 6 to eight sprigs

    modern flat-leaf parsley

  • 1


  • 2 1/2 ounces

    guanciale or pancetta, finely diced (1/4 trip)

  • 1 pound

    boneless pork in a single part, comparable to chuch roast or chuck steak, tied with kitchen twine

  • 1 cup

    plump-bodied purple wine

  • 2 1/2 cups

    tomato puree

  • 2

    bay leaves

  • 1/2 teaspoon

    salt (at the least)

  • Freshly ground dusky pepper

  • 1 cup

    meat broth (if wanted)

  • To assemble the dish:

  • 1 pound

    pasta, nearly any form with the exception of pastina or angel hair

  • 4 rounded tablespoons

    grated Parmigiano-reggiano

  1. Mince finely collectively the onions, celery, carrot, and parsley (within the meals processor if desired). Set up in a saucepan with the pancetta or guanciale and the oil over medium-low heat.
  2. When the greens are wilted and the pancetta or guanciale effectively browned, about 10 minutes, add the pork and brown on every side, turning with tongs or two spoons (don’t puncture it with a fork and let the treasured juices salvage away).
  3. Lift the heat and add the wine. Let it bubble till the scent of alcohol has disappeared, about 5 minutes. Add the tomato purée and the bay leaves. Add the salt and just a few grinds of pepper and proceed cooking, covered, over very low heat, for roughly 2 hours, till the sauce has visibly diminished and the oil has near to the surface. Add a little of broth in fact because the liquid evaporates.
  4. Lastly, accumulate away the meat and reserve it, with a little of of the sauce, for one other course or one other meal. Fish out and discard the bay leaves. You will be in a position to be left with a thick but liquid sauce.

Coauthor of “Sauces & Shapes: Pasta the Italian Technique,” “Dictionary of Italian Cuisine,” and “Women americans’s Lifestyles in Greece and Rome.” Creator of “Spend love the Romans: the Visitor’s Food Info,” Trattorias of Rome, Florence, and Venice,” and Williams-Sonoma Foods of the World “Rome.” Translator of “Encyclopedia of Pasta” and “Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio.” I got here to Rome thanks to my reports of classics and archaeology and stayed for other causes.

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