The Real Italian Meat Sauce

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar acidity, while beef broth is a cost-effective substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is typically less expensive.

Start by making the soffritto with 2 medium to large carrots, 1 red onion, and 2 celery stalks using a food processor to chop them finely.

Heat a heavy Dutch oven pot over medium to low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.

Add 4 oz of pancetta to the pot and cook for 3 to 5 minutes until the fat renders and it is slightly browned.

Add the chopped soffritto to the pot with the pancetta and a healthy pinch of salt. Cook for another 3 to 4 minutes until softened.

Add 1 lb of pork and 1 lb of beef to the pot, breaking it up with a wooden spoon. Season with another healthy pinch of salt.

Once the meat is browned, add 3/4 cup of dry white wine and cook for a few minutes to let the alcohol cook off and flavor the meat.

Stir in 3 tablespoons of tomato paste and cook for 2 to 3 minutes to build flavor.

Add 2 (28 oz) cans of hand crushed tomatoes, 1/2 cup of beef broth, and 1 parmesan rind to the pot. Grate a pinch of nutmeg into the sauce and add another healthy pinch of salt and black pepper.

Cover the pot partially and let it simmer on low for about 4 to 5 hours, stirring every 30 minutes to prevent burning and ensure the parmesan rind does not stick to the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens