Adapted from Marcella Hazan Makes about 4 quarts sauce
Adapted from Marcella Hazan Makes about 4 quarts sauce
  • 2 cups chopped onion
  • 2 cups chopped carrot
  • 2 cups chopped celery or celeriac
  • ½ cup butter
  • 4 tablespoons olive oil
  • 2 ¾ pounds ground meat (beef sausage, venison, veal, rabbit, turkey)
  • ¼ pound cubed cured meat (pepperoni pancetta)
  • ½ teaspoon freshly grated nutmeg
  • sea salt and fresh pepper to taste
  • 3 cups whole milk
  • 2 cups dry white wine
  • 7 cups tomato puree or chopped canned tomatoes
  1. In a large, heavy pot, heat the olive oil and butter. Stir in the onions and cook until translucent. Add the chopped carrots and celery. Cook for about 2 – 5 minutes, stirring well.
  2. Add the ground meat, season with sea salt and fresh pepper. Crumble with a fork, stir well, and cook until the meat has lost its pink color.
  3. Add the milk and let the mixture simmer gently. Stir frequently until the milk has evaporated. Add the freshly grated nutmeg. Add the wine, let simmer until evaporated.
  4. Then add the tomato puree. Stir to mix well.
  5. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface. Cook, uncovered, for 3 hours or more.
Recipe Notes

Nutritional analysis per 6 ounce serving (varies with meat): 322 calories, 15 grams protein, 11 grams carbohydrates, 24 grams fat, 655 mg. sodium, 2 grams fiber.

Yield: Varies with cooking time, about 120 ounces or twenty 6 – ounce servings

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