Meat Sauce

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 18 ingredients

1 Onion; medium, quartered
1 Carrot; peeled & cut up
1 Celery stalk;strings removed and cut up
1 ts Sage, dried; -OR-
1 lb Ground beef;lean
1/4 ts -freshly ground black pepper
Shank
1/2 c Olio di arrosto*
2/3 c Tomato paste
1 Garlic clove;large, lightly crushed
1/2 c White wine, dry
1/2 c Olive oil
Chop
2 -Sage, fresh leaves;up to 3
1 -4" branch rosemary
1 1/2 c Beef stock or water salt
1 ts Rosemary; dried -OR-
1 Italian parsley sprig

Contains CelerySulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Carrot High in vitamin A · Source of vitamin K · Source of potassium
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Olio di Arrosto: Heat the oil with all the other ingredients and cook, stirring, for 4 to 5 minutes or until garlic is quite brown. Add a few drops of water or white to produce the steam which will bind the flavours to the oil. Remove from heat and let cool. Discard the garlic and fresh herbs by simply lifting them with a fork. If you used dried herbs, strain the oil, but be sure that the salt and pepper are not removed. Note: You may add a shank bone or any other bone for a more authentic flavor. YIELDS: 1/2 CUP Meat Sauce: (Sugo di Carne) Place the olio di arrosto in a large saucepan. Chop onion, carrot, celery, and parsley together, very fine. Add to saucepan, with oil and lightly brown for 2 to 3 minutes, stirring occasionally. Add meat and brown thoroughly, stirring frequently. Add wine and raise the heat to let the wine evaporate completely. Add the tomato paste and cook over high heat for 1 to 2 minutes, stirring frequently. Add beef stock or water and cook, covered, over very low heat for 1/2 hour to 45 minutes, stirring occasionally. Add salt to taste. Sauce should be nice and thick, if it looks too liquid, cook it a few minutes longer till it loses its excess liquid. YIELDS 3 CUPS; SERVES:6