Heavy pasta sauce


A traditional ragu may be too much trouble. So go for something a little bit different and try a Sugo di Carne.


1⁄2 lb beef (ground or minced)
2 1⁄2 c pureed tomato
1⁄2 c wine (dry white wine, such as Chardonnay or Chenin Blanc)
3 T olive oil (extra virgin olive oil)
2 T cream
3 T butter
1 carrot
1⁄2 stk celery
1 clv garlic


  1. Heat up a sauce pan and while you're waiting, dice the celery and carrot, and chop up the garlic clove.
  2. Put tomatoes, wine and cream in a saucepan and simmer for an hour.
  3. Put the olive oil and butter in the saucepan and heat on medium, then add carrot, celery and garlic, then add the ground beef.
  4. A pinch of nutmeg and you're ready to go.


Ideal for a full bodied pasta dinner.

4 servings
5 minutes