Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I learned this recipe from an Italian chef in Florence. It is a wonderful meat sauce of ground beef and pork, originally served over a homemade ricotta and eggplant ravioli. It's great over spaghetti and fettuccini as well!

Gallery

Recipe Summary

prep:
30 mins
cook:
2 hrs 20 mins
total:
2 hrs 50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a saucepan over medium-high heat.n

    Advertisement
  • Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes.n

  • Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated.n

  • Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.n

Nutrition Facts

250 calories; protein 11.8g; carbohydrates 13.5g; fat 14.5g; cholesterol 35.5mg; sodium 96.9mg. Full Nutrition
Advertisement