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Meat Sauce

February 2009
Meat Sauce

by 39 people

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Makes: 7 servings

Prep: 5 mins

Cook: 2 hrs 30 mins

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped pancetta
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 ribs celery, finely chopped
  • 1 clove garlic, finely chopped
  • 2 pounds ground beef
  • 1/2 cup dry red wine
  • 1 28 ounce can  tomato puree
  • Salt and pepper
  1. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes.
  2. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.
Tip Instant gratification
  • Use as a taco filling. Pile onto baked potatoes. Spread over a pizza crust. Sandwich between a hamburger bun. Serve with tortilla chips.