Does anyone have a good recipe for traditional Italian Meat Sauce ?

Answer 1

This is Bologonaise Sauce (Or Ragu) The classic Italian Meat Sauce
INGREDIENTS:

The building of a ragu involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Ragu`s should be rich without being heavy. A ragu is a meat sauce with tomato, it is not a tomato sauce with meat. .

1/2 cup heavy cream
10 ounces pancetta, diced
1 cup small diced carrots
3/4 cup small diced celery
1 cup small diced onions
3/4 pound ground chuck
1/2 pound ground veal
1/2 cup dry white wine
1 tablespoon minced garlic
2 tablespoons Italian tomato paste, diluted in 10 tablespoons beef stock
1 cup whole milk
Salt and black pepper

PREPARATION:
In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color and is in peas size granular pieces. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.

Italian Meat Sauce 2
This is a simpler Americanized version

ITALIAN SPAGHETTI WITH MEAT SAUCE

2 lb. ground beef
1 med. onion, finely chopped
1 green pepper, finely chopped
2 (15 oz. each) cans tomato sauce
2 (12 oz. each) cans tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained and sliced
2 (1 1/2 oz. each) env. Italian style spaghetti sauce mix with mushrooms
3 c. water
1 tbsp. sugar
1 tsp. oregano leaves
2 clove garlic, crushed
1 bay leaf, crumbled
16 oz. Italian style spaghetti
Grated Parmesan cheese

Cook and stir meat, onion, and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1 1/2 hours, stirring occasionally. Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti.
Makes 8 servings.

Answer 2

I was asked to make Lasagna for one of my clients and I used this recipe from Rao's (Frank Pelligrinos) cookbook. The book is a complete version of the food my grandmother would make .

2 cans whole tomatoes
1 pound mixed ground veal,beef and pork
2cloves garlic chopped fine
1/2 onion diced
5 leaves fresh basil torn in 1/2
1/4 cup olive oil
1/2 cup red wine
1/2 tablespoon salt
1/2 teaspoon fresh ground pepper
Place the tomatoes in a bowl and crush, set aside
cook the ground meat in oil until brown over low/medium heat. Remove meat, add onions and cook until tender add garlic and cook unlit it starts to turn brown, then add the wine. reduce the wine and add the tomatoes, cook for 1 1/2 hours, add cooked meat and continue to cook for 30 minutes longer season with salt, pepper and basil.

With Italian cooking its all about the freshness of the ingredients and the quality of what you use. I recommend a good Italian olive oil, and tomatoes from San Marzano valley. Use pepper from a pepper mill, and a good Italian wine, if you would not drink the wine, do not cook with it. This is an authentic Italian meat sauce,
I also make a sauce called Bolonese sauce, Its a little different it has carrots and celery, twice the meat and is finished with heavy cream to give a light red color.

Answer 3

Not sure how traditional it is but it's close to my favorite restaurants recipe. ..
Season meat with Italian seasoning,salt,and fresh ground pepper
Brown 1/2 pound of Italian Sausage and 1/2 pound of ground veal
Half way through I toss in a teaspoon of chopped finely garlic and about a half a cup of diced onion.

At the same time in another pan I coat the bottom with a little EVOO (extra virgin olive oil) once it gets up to temperature I toss in one table spoon of garlic and about a cup of fresh mushrooms let that cook for about 5 min's then add a large can of diced fire roasted tomatoes, one can of tomato sauce and about 2 maybe 3 tablespoons of tomato paste and then I sprinkle about a half a teaspoon or less of ground red pepper another teaspoon of Italian seasoning and a teaspoon of sugar to take some of the acid out (a little trick my grandma taught me) let that cook for about 15 min then add the meat when it's done then I add some good Parmesan cheese to it.

Answer 4

Spaghetti All'amatriciana

Ingredients

(4 servings)

1/2 Medium onion
125 g Salt pork cheek
400 g Canned tomatoes
4 tb Olive oil
1/2 c Dry white wine
1/2 Chilli
50 g Grated pecorino cheese
Salt
500 g Spaghetti


Instructions

Note: Salt pork cheek substitute pancetta, speck or bacon. Grated pecorino cheese substitute parmesan. Push tomatoes through a sieve, break chilli into a couple of pieces. Heat oil in pan add chopped bacon, fry for 1 minute then add chilli and finely chopped onion. Fry until onion is translucent then add the wine. Cook for 1 minute add tomatoes and cook for 10 minutes. Add spaghetti to the pan toss into sauce and cook for 2 minutes. Add cheese and toss i well. Serve with a little more grated cheese on top.

Answer 5

They are pretty much the same thing. The Italians invented it. The American version has been around since the first big wave of Italian immigrants brought their recipes over with them the late 1800s. The tomato, however, came from America. The American Indians had tomatoes before the Europeans arrived. So you could argue that the Italians wouldn't have invented spaghetti bolognese without some help from America.

Answer 6

www.allrecipes.com and www.recipezaar.com should have some good ones.

Answer 7

ragu