How to Make Traditional Meat-Based Sauces from Italy

Italian cuisine is renowned for its rich flavors and comforting dishes, where meat-based sauces play a pivotal role in many classic recipes. Learning how to make traditional meat-based sauces from Italy not only enhances your culinary skills but also brings the essence of Italian cooking into your home. Here, we explore three popular meat-based sauces that have stood the test of time.

1. Ragù alla Bolognese

Ragù alla Bolognese, or simply Bolognese sauce, is a hearty meat sauce hailing from Bologna. It is perfect for pasta dishes, particularly tagliatelle or lasagna.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 400g ground beef
  • 100g ground pork
  • 1 cup dry white wine
  • 400g can of crushed tomatoes
  • Salt and pepper to taste
  • 2 tablespoons milk (optional)

Instructions:

  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery, cooking until softened.
  2. Add the ground beef and pork, browning the meat thoroughly.
  3. Pour in the white wine and let it simmer until mostly evaporated.
  4. Stir in the crushed tomatoes, season with salt and pepper, and let simmer on low heat for at least 1 to 2 hours for the flavors to meld.
  5. If using, stir in the milk before serving to add richness. Serve with pasta of your choice.

2. Sugo di Carne

Sugo di Carne, or meat sauce, is a versatile option that can be used with various pasta shapes or served with polenta. This sauce involves larger chunks of meat compared to Bolognese.

Ingredients:

  • 2 tablespoons olive oil
  • 500g beef (like chuck or brisket), cut into small cubes
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, grated
  • 1 cup red wine
  • 800g can of diced tomatoes
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown on all sides.
  2. Add the chopped onion, minced garlic, and grated carrot, cooking until softened.
  3. Pour in the red wine and allow to simmer until it reduces by half.
  4. Add the diced tomatoes and bay leaf, followed by salt and pepper. Lower the heat and simmer for about 1.5 to 2 hours, until the meat is tender.
  5. Remove the bay leaf and serve the sauce over your favorite pasta or with polenta.

3. Salsa di Salciccia

Salsa di Salciccia, or sausage sauce, is a popular choice in many Italian households and works wonderfully as a topping for pasta or pizza.

Ingredients:

  • 2 tablespoons olive oil
  • 400g Italian sausage (casings removed)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red pepper, chopped
  • 400g can of crushed tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large skillet or saucepan, heat the olive oil over medium heat and add the sausage. Cook until browned, breaking it up with a spoon.
  2. Add the chopped onion, garlic, and red pepper, cooking until the vegetables are tender.
  3. Stir in the