Italian Meat Sauce, also known as “Ragu alla Bolognese,” is a rich and hearty dish that epitomizes comfort food at its finest. This sauce is a staple in Italian cuisine and is beloved for its deep, savory flavors and versatile applications. Whether you’re serving it over a bed of spaghetti, layering it in a lasagna, or simply enjoying it with a chunk of crusty bread, this sauce is sure to please. My first introduction to Italian Meat Sauce was in my grandmother’s kitchen. She would spend hours simmering the sauce, filling the house with an irresistible aroma that drew everyone to the table. Her secret was the combination of beef and pork, which gave the sauce its depth and complexity, and the addition of Chianti, which added a subtle, sophisticated note. This recipe captures those cherished memories and brings the same warmth and flavor to your kitchen. Let’s dive into the steps to create this classic, delicious sauce.
Ingredients
1.5 lbs lean ground beef
1 lb ground pork (not sausage)
A good swirl of olive oil
1 red onion, chopped
2 teaspoons minced garlic
1 (15 oz) can tomato sauce
1 (12 oz) can tomato paste
2 (28 oz) cans crushed tomatoes (I prefer Contadina)
4 cups chicken broth
4 teaspoons dried parsley
4 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 good dashes of ground nutmeg
1/4 cup brown sugar
1/2 cup Chianti or good dry red wine
Salt and pepper to taste
Instructions
