My Favourite Meat Sauce For Pasta
If you’re a home cook you need a good meat sauce recipe up your sleeve. This is one of mine. Its secret is that I don’t brown the meat. That way it doesn’t toughen and need hours of braising to tenderize again. I also use a food processor to save a lot of knife work. Quick, easy and tasty!
Ingredients
3 tablespoons olive oil
3 onions, cut into large chunks
2 carrots, cut into large
3 cloves garlic
2 cups button mushrooms
3 stalks celery, cut into large chunks
2 tablespoons olive oil
6 ounces pancetta, or bacon, thinly sliced
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
1 can tomato paste
2 cups red wine
2 bay leaves
1 large can stewed tomatoes
Salt and Pepper
3 onions, cut into large chunks
2 carrots, cut into large
3 cloves garlic
2 cups button mushrooms
3 stalks celery, cut into large chunks
2 tablespoons olive oil
6 ounces pancetta, or bacon, thinly sliced
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
1 can tomato paste
2 cups red wine
2 bay leaves
1 large can stewed tomatoes
Salt and Pepper
Instructions
Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil in a food processor until finely chopped. This may need to be done in several batches.
Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.
Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.
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You are so much more than a Chef, you are a teacher. It took a few watches to realize you are more than just an ordinary Chef on an ordinary cooking show. I commend you for your desire to make the world a healthier and better place for us all. I wish all parents cared about what their children put in to their bodies as much as you do. Enjoy your summer, when it actually arrives. I’m off to fix me some fixin’s!
Thx for recipe-it is a “must try”. On your show recently you made chili with cornbread and I missed the amount of cornmeal you added. It looked like a recipe I’d like to try but I have to cook following a recipe and wouldn’t attempt to guess an amount. Could you please let me know how much cornmeal I would add with the 1 cup of flour etc. I love your show.
Great recipe. My family loves this sauce. You’ve taught me so much…love your tv show. Your son is adorable.
i’ll try this recipe cause it looks fantasy, and i think that its favourite will taste fantasy too..
Chef Michael, Hi – I have your cookbook and love its recipes, my husband loves the lasagna recipe. I copied this meat sauce recipe as we make a rink on the Ottawa river for CBC Hockey Day, Feb. 12th and then we’re having a spaghetti dinner fundraiser in the nearby village, Sheenboro, PQ, north of Ottawa. May I adapt your recipe for 100 servings? Will it work nicely for a large amount? There are recipes on the net for 100 servings but they don’t seem flavourful and use powdered garlic etc. Thanks , Jo