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Italian Meat Sauce Recipe

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This recipe for Italian Meat Sauce, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Winn Miller


4 T extra virgin olive oil
4 T butter
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about 1/2 cup)
1/2 cup minced celery
3 garlic cloves, minced
3 T tomato paste
1/2 lb. ground chuck
1/2 lb. ground pork
2-3 Pork ribs
1/2 cup dry red wine
1 24.5 oz can crushed tomatoes (preferably San Marzano),
2 bay leaves
Freshly ground black pepper
Sea Salt
1 lb. penne pasta

Heat butter and olive oil over medium heat in a casserole.
Brown the ribs, about 5-10 minutes, remove and save.
Saute onions, carrot and celery until soft, about 5 minutes.
Add garlic and saute for 1 minute.
Add tomato paste and saute for 3 minutes, stirring constantly.
Add ground pork and beef and brown until most of the liquid is gone, about 10 minutes.
Pour off grease (it is easier using a baster)
Add wine and cook until gone, about 5 minutes.
Add ribs, tomatoes, bay leave and salt and pepper.
Simmer over low heat for 3 hours.
Remove ribs, scrape meat off the bones, chop fine and add to sauce.
Add 1 cup of salted water from pasta.
Add cooked penne to the casserole and stir in the sauce. Taste for salt and pepper.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is an incredible meat sauce combining the best ideas from Lidia Bastianich, Giada DeLaurentis, Cooks Illustrated and my own experiments.




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