MEAT SAUCE 101
Meat Sauce...doesn't sound too great, but most people know it means a tomato sauce for pasta that
contains...MEAT. What kind? I guess you can decide for yourself what you would like to put into it, but
if you want my opinion on it (don't you? really? after all you are reading my blog! lol) Let's go with my
definition of what Meat Sauce means. A tomato based pasta sauce simmered with ground beef and
some pork, onions, basil, oregano, olive oil and maybe some wine, maybe. Here's your first piece of
info...Meat Sauce is not Bolognese Sauce, although a Bolognese Sauce is a meat sauce. See what I
did there? Of course Bolognese is a sauce with meat in it..but a meat sauce is not a true or proper or
close to autherntic Bolognese. There are many ingredients in a Bolognese which, in a plain old Meat
Sauce do not show up. My version of Meat Sauce, which can be used for Lasagne, for Baked pastas
like a Baked Ziti al Forno or for any other pasta you would serve with a tomato sauce, contains lots of
onions for sweetness and flavor, good tomatoes, olive oil, fresh basil, dried oregano.
A Bolognese would contain some butter, milk, carrots, celery, ground meats, not a whole lot of tomato.
I limit my cooking of the sauce to 1 hr and 15 min. Why? Because I'm not making chili. The longer
you cook tomato, especially with ground beef in it, the closer it comes to tasting in that instiutional way.
Let me show you how to make this in a straightforward no fear sort of way and it will fast become one
of your go-to sauces especially on those inbetween after work during the week nights or on a long
weekend where you want maximum flavor without have 20 different menu items on your docket.
Start by heating 1 tbs. of olive oil in a heavy dutchoven or sizeable sauce pot. Add 1 lb ground beef. then 1/2 lb loose Italian Sweet Fennel Sausage meat.
Add 1/2 tsp. of kosher salt, 1/2 tsp of cracked black pepper, 1/2 tsp. oregano(the Greek and Sicilian types
that you can get in Italian and Greek Markets are great, or a good dried brand works well too, just, as
always, rub it between your hands (are they clean??..people, keep your hands clean while doing anything
especially cooking..forget kitchen utensils, your hands ARE your most used tool when cooking) before
you add it. This releases all the locked in essential oils and flavor of the dried herb.
The most common fallacy regarding all Italian Cuisine is that garlic is in everything. Not true. And this
is not a PSA for the Anti-Garlic Movement. I love garlic. But, resist the temptation to add it to every single
dish that comes from the Italian playlist. I've said this before (and guess what, here is comes again),
my Grandma Scaramuzzi had a rule which was meat in the sauce...no garlic....no meat in the sauce, use
garlic. So, out of respect for her, and just because it tastes so good, my meat sauce is flavored with no
garlic (i know, horrors...you're all saying, but i use garlic in it, is it wrong??, the answer is no...it's not
wrong..however..try it this way, then if you want the extra punch of garlic, toss it in. Just remember though,
my Grandmother will not be happy. Just sayin.) Keep stirring the meat around on medium heat for a
good 6-7 ,minutes. It will be partially browned. Dice 2 medium or one large onion and add it to the
pot. Let this cook on medium for 10 minutes, until the onions are softened. As always, check the onions
for softness at this point. For some FoodScientific reason, if your onions are not softened, when you
add the tomatoes and liquid, they will still have some bite to them. You don't want that.
Flavor booster: Italian Grating Cheese Rinds..I read some recipes that assume you all have these hanging around your refrigerator. I know. It's
just not true. Big HOWEVER, if you do have one, or can get your hands on some, many stores actually
sell them in the cheese dept, a piece of Parmigiano or Romano rind is an awesome way to add that
deliciously cheesey, yet subtle background flavor to something. Yes, you can add grated cheese
while you're cooking but that will eventually fall to the bottom of the liquid and begin to actually burn onto
the pot surface. So, grated cheese is always added after a sauce, soup, or dish is off the flame. Ok.
If you have a piece add it now, that''s a rind piece from a finished wedge of Parmigiano-Reggiano in
the picture. Now add the tomatoes. 1 can of paste, distribute throughout the meat mixture. Then,
one can of wine or water. Now add a can of Crushed Italian tomatoes, San Marzanos preferably, but
seriously, in this sauce, the Meat, not the tomato is the dominant flavor. Add 3/4 of that can filled with
water to the pot. Mix well. Add 5 torn basil leaves. Now set the pot on the back burner and let it
simmer for a good 1 1/2 hours, stir frequently.
What are you looking for? You are looking for most of that water to cook out of the sauce, the
water helps the meat continue to release it's flavor into the tomato. It's a happy marriage.The sauce
will have reduced, changed color, and become thicker. Let it rest and then remove all the fat that
has risen to the top and discard. This sauce is amazing over Ravioli and like I've already mentioned
in Lasagne, baked pastas, over just over some other type of macaroni.
So there is your finished Meat Sauce. Have I captured thechange in color and the thickness in this pic from the one above it? They were taken 1 1/2 hrs apart
from each other. Note: Tastes better the next day, freezes well for all you Bulk/Freezer Happy types out
there. It makes enough sauce to dress 1 -1 /2 lbs of cooked pasta. That's about 8 people or kids who
will love you for doing this. I wound up making it last night for a sleepover my girls were having. It's
what I make when I want meat and sauce and macaroni but really don't feel like doing meatballs.
Salad on the side...nice dinner.
Posted by peter battaglia at 12/17/2011 12:09 PM 
Categories: MEAT SAUCE
Tags: SAUCE pasta sauce MEAT SAUCE TOMATOES
Categories: MEAT SAUCE
Tags: SAUCE pasta sauce MEAT SAUCE TOMATOES
Bravo, Prof! What a terrific "101." And Nonna Scaramuzzi was spot on about garlic usage. Buon Natale!
Reply to this
lol...most Italian American cooks roll their eyes at that "rule" (la regola della mia Nonna, lol) since onion and garlic are the usual soffrito in a "Sunday" sauce..so, when u question someone else's cooking techniques, it's emotionally charged. However, i hope i was "gentle" in my posting...simply the way a"I" do it....sauce is so tied into who an Italian-American is, even if they are not a cook..it's the heart and soul of their I/A identity, so it's dangerous territory sometimes..lol. Where I will speak up about Sunday Sauce injustice is when people add bell peppers to the mix...Good Lord, it's not stewed tomatoes or chili....and DRIED BASIL....'nuff said on that infamnia. Have a Beautiful Christmas Adri!! Buon Natale a tutta la tua bella famiglia!
Reply to this
we were taught the same way my dad was the cok in my home. Roasts were my mom dept. Love to all Merry Christmas!
Reply to this
another Scaramuzzi man in the kitchen..lol..a great gift that keeps getting passed down...have a beautiful Christmas Joan, to you and your whole family.
Reply to this
Dear Peter - I truly have to say you are the best teacher I have ever had! Love the simple, sensible and yet exciting way you show about having fun cooking ere you have fun eating! Yes, I agree about not cooking tomatoes to 'death'! Oh, we have had major problems with our main server [mine
Reply to this
Peter, just leaving and having a laugh: noticed the 'meat sauce 101' - well, kind Sir - I would say more like '302' myself'? lol!
Reply to this
Peter, this sauce looks so good, I can just imagine how it tastes just by looking at it. When we were kids and there was sauce on the stove, we always had fresh Italian bread and butter to dunk into the sauce as it cooked. My dad didn't care, he was doing the same thing.
I can't remember if there was garlic or not?
By the way, I keep the cheese rinds in the freezer, double wrapped in freezer wrap, to be used as needed. I've not found a reduction in flavor of the cheese.
Merry Christmas to you and yours, Peter, I'm sure you'll be feasting! x
Reply to this
All the best of the season to you and yours too!! Great time for those of us who love to create something with food right now..it's what makes January seem so bleak...after Little Christmas anyway...Happy Cooking!
Reply to this
Peter, this sauce looks so good, I can just imagine how it tastes just by looking at it. When we were kids and there was sauce on the stove, we always had fresh Italian bread and butter to dunk into the sauce as it cooked. My dad didn't care, he was doing the same thing.
I can't remember if there was garlic or not?
By the way, I keep the cheese rinds in the freezer, double wrapped in freezer wrap, to be used as needed. I've not found a reduction in flavor of the cheese.
Merry Christmas to you and yours, Peter, I'm sure you'll be feasting! x
Reply to this
Yummy! When I hear meat sauce I think of the vat of tomato sauce simmering on the back burner of the stove with sausage, meatballs and, pork and beef braciola luxuriating in it from my childhood.
Reply to this