Classic Italian Tomato Meat Sauce Pasta

A rich, slow-simmered Italian tomato meat sauce featuring a perfect blend of beef, pork, and aromatic vegetables, served over perfectly al dente pasta.

Ingredients

• 100 g minced beef
• 100 g minced pork
• 4 fresh tomatoes
• 1 onion
• 1 carrot
• 1 stalk of celery
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp red wine
• 1 bay leaf
• 200 g pasta
• to taste butter
• to taste salt
• to taste fresh parsley

Instructions

1. 1Score the tomatoes

   

   Using a sharp knife, carefully cut a shallow cross into the base of each fresh red tomato. This small incision helps the skin loosen easily during the blanching process.

   Tip: Be careful not to cut too deep into the flesh of the tomato; you only want to pierce the skin.
2. 2Prepare the tomatoes

   

   After blanching and peeling, dice the tomatoes into small, uniform pieces and place them in a bowl, ready to be incorporated into the sauce.

   Tip: Removing the skins ensures a smoother texture for your final meat sauce.
3. 3Heat the pan

   

   Add a drizzle of oil to a large pan over medium heat, then add a knob of butter. Let the butter melt and combine with the oil until it begins to foam slightly.

   Tip: Adding a little oil to the butter prevents the butter from burning too quickly.
4. 4Brown the meat

   

   Add the minced beef and pork to the hot pan. Let the meat sear undisturbed for a moment to develop a nice brown crust, which adds deep flavor to the sauce.

   Tip: Resist the urge to stir the meat immediately; allowing it to brown properly is key to building flavor.
5. 5Sauté the onions

   

   Once the meat is well-browned and the fat has rendered, stir in the diced onions. Sauté until the onions become translucent and fragrant.

   Tip: Cooking the onions in the rendered meat fat infuses them with savory flavor.
6. 6Add carrots and celery

   

   Add the diced carrots and celery to the pan with the meat and onions. Continue to stir-fry until the vegetables begin to soften slightly.

   Tip: Keep the vegetables diced to a similar size as the meat for even cooking and a consistent texture.
7. 7Add diced celery

   

   Add the diced celery into the pan with the browned meat and other sautéed vegetables. Stir fry everything together to allow the flavors to meld.

   Tip: Ensure the celery is diced to a similar size as the carrots and onions for even cooking.
8. 8Add tomato paste

   

   Add a portion of tomato paste into the vegetable and meat mixture in the pan. Stir well to incorporate the paste and develop its rich flavor.

   Tip: Frying the tomato paste for a minute before adding liquids helps to deepen the color and sweetness of the sauce.
9. 9Deglaze with red wine

   

   Add a large spoonful of red wine to the pan. This will deglaze the pan and add complexity to the meat sauce.

   Tip: Use a dry red wine for the best balance of acidity and flavor in the tomato sauce.
10. 10Add diced tomatoes

    

    Incorporate the diced tomatoes into the meat and vegetable base. Stir to combine before adding a splash of hot water and allowing the sauce to simmer.

    Tip: Using blanched and peeled tomatoes creates a smoother, more refined sauce texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions