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the perfect meat sauce (for filling)

This is a basic meat sauce with less tomatoes to create a consistency that is best used as a filling for eggplant or pasta shells.

 

the perfect meat sauce (for filling)

This is a basic meat sauce with less tomatoes to create a consistency that is best used as a filling for eggplant or pasta shells.

 

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Ingredients

Recipe serves: 5-6
1 pound ground or minced beef
1/2 medium onion
1 medium carrot
1 stalk celery
3 garlic cloves
1 cube beef bouillon
1/3 cup red wine
13 ounces (325 grams) tomatoes, in can or box
salt, to taste
a few tablespoons olive oil
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thoughts&stories

As the name suggests, Bolognese sauce originates from Bologna, Italy and is often referred to as Ragu.    Served over pasta, or commonly made as the meat sauce for Lasagne alla Bolognese, the recipe first appeared in 1861.  The cookbook by Pelligrino Artusi, La scienze in cucina e l’arte di mangiar bene (the science of the kitchen and the art of eating well), was the first time the sauce was featured in a number of different recipes.

Italian sauces often have the base of onions, celery and carrots, which is similar to the Mirepoix in French cuisine.  In Italian the onion, celery, carrot base that is gently sauteed is called a soffritto.  When I am feeling a bit lazy, or do not want to chop, I often buy the Mirepoix already chopped up- adding about 2 cups to this recipe.

Italians estimate about 100 grams (4 ounces) of pasta per person depending on what will be served after, or what has been enjoyed before.  In general, a 1 pound box serves 4-5 people, 500 grams about the same.  But if serving for as a starter, you may want to the portion size to be slightly smaller.

I often measure out the pasta (since shapes differ) onto the plate that will be used to “guess-timate” the right amount.  You also need to consider the heartiness of the sauce and determine if more or less should be served- lighter the sauce maybe a bit more pasta, heavier the sauce, a little less.

 

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the perfect meat sauce (for filling)
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  • time
    2 hours 30 min
  • serves
    5
  • skill level
    Easy

Ingredients

  • 1 pound ground or minced beef
  • 1/2 medium onion
  • 1 medium carrot
  • 1 stalk celery
  • 3 garlic cloves
  • 1 cube beef bouillon
  • 1/3 cup red wine
  • 13 ounces (325 grams) tomatoes, in can or box
  • salt, to taste
  • a few tablespoons olive oil

Directions

1
Done

Finely chop the onion and garlic. Roughly chop the carrots and celery. You are making a mirepoix (French name) or soffritto (in Italian) which is finely chopped carrots, celery and onions used for the base of many sauces.

2
Done

Place olive oil in large saucepan over medium heat and add the onions, carrots, celery, cooking for 4- 5 minutes until soft.
3
Done

Add the garlic and cook another 2 minutes.

4
Done

Break up the ground meat with your hands and add to saucepan. Mix well and brown the meat for 7-8 minutes.
5
Done

Crumble in the beef bouillon cube, mix. You usually do not need to add salt now because of the bouillon cube yet once meat cooked after the next step, add salt to taste.
6
Done

Pour in the red wine, let bubble until the wine evaporates into the meat, about 5 minutes. Test for salt.

7
Done

Add the tomatoes and mix well. Let simmer on low heat for 30 minutes or up to 1 hour. Stir occasionally to make sure nothing burns on the bottom.

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