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 (peeled and diced)
1⁄2 celery (diced)
1 clv garlic (chopped finely)
  seasoning (salt and pepper to taste)
1 pn nutmeg (ground)


  1. Heat oil and butter in a saucepan on meidum, and while you're waiting, finish dicing the celery and carrot, and chopping up the garlic clove.
  2. Add carrot, celery and garlic, then add the ground beef.
  3. Put tomatoes, wine and cream in the saucepan and simmer for an hour.
  4. A pinch of nutmeg and you're ready to go.


Ideal for a full bodied pasta dinner.

4 servings
Preparation time
Cooking time
Total time
5 minutes

Itlaian pasta