Name: My Big Fat Italian Meat Sauce Recipe
Total time: 15 min
Yield: 6
Cuisine: Italian

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Giulia scarpaleggia reveals the secret to the perfect italian meat sauce.

How to make My Big Fat Italian Meat Sauce Recipe

Giulia Scarpaleggia

Crawler

Italian

<p>Giulia scarpaleggia reveals the secret to the perfect italian meat sauce.</p>

Red Onion

Red spring onions finely chopped

Largecarrots, finely chopped

Stalkscelery, finely chopped

Extra virginolive oil

0, butter

3, mixed dried mushrooms

0, ground pork

1, ground beef

1 andsalt

Pepper

Glassred wine

Cover with extra virgin olive oil the bottom of a heavy large saucepan and add in the butter and the chopped vegetables. Saut for about 10 minutes, stirring frequently with a wooden spoon. Pay attention not to overcook the vegetables:they should get lightly golden and soft. 

step 1

Soak the mushrooms in a cup of hot water until soft. 

step 2

Add into the meat and saut on a medium heat, stirring constantly with a wooden spoon to break up any meat lumps. Stircontinuouslyto let the meat cook evenly and mix it to the chopped vegetables. Cook for about 20 minutes, until the moisture from the meat has evaporated. Scrape the bottom of the pan with the wooden spoon while stirring. Season with salt and pepper. 

step 3

Pour in the red wine, bit by bit, not all at once. Grandma recommended to add it in three times, stirring with the wooden spoon and letting it evaporate before pouring the remaining wine. Youll need about 10 minutes. 

step 4

Add the tomato sauce, stirringthoroughlyto mix it with the meat. Let it simmer for about 5 minutes, then add in the squeezed and finely chopped mushrooms and the strained mushrooms water. 

step 5

Partially cover and simmer for at least 1 hour and a half. Stir frequently to prevent the sauce from sticking. 

step 6

Meanwhile, mum peeped out from behind myshouldersand, while i was stirring my rag, she whispered:it will be ready when it will be covered by a few spots of grease

step 7

Honest Cooking