Italian meat sauce
Ingredients:
Recipe:
-
1 can of tomato puree
-
1 can of tomato sauce
-
1 can of diced tomatoes
-
1 small can of tomato paste
-
2 cups of water
-
3 tablespoons of dried italian seasoning
-
3 teaspoons of garlic powder
-
3 teaspoons of onion powder
-
¼ cup of sugar
-
12 baby carrots (to remove acidity)
-
1 pound of ground chopped meat
Instructions:
Mix your tomato puree, tomato sauce, diced tomatoes, and tomato paste in a large pot.
Add 2 cups of water, 2 tablespoons of dried Italian seasoning, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and ¼ cup of sugar. Then, add the 12 baby carrots.
You'll want to cook this for about an hour on low heat, stirring frequently. After the hour, remove baby carrots from the sauce.
While the sauce is cooking, put your 1 pound of ground meat in a frying pan and cook until brown.
Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 tablespoon of Italian seasoning. Mix thoroughly.
Remove/drain excess fat.
Add the meat to your sauce.
Serve with your favorite pasta and enjoy!
Linguistic Information
Meat sauce from Italy, most commonly known as Bolognese sauce, is called ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːze], ragù bolognese, or simply ragù.
“Why You Won't Find Spaghetti Bolognese in Italy.” The Local It, The Local Europe AB,
14 Sept. 2016, www.thelocal.it/20160914/the-truth-about-spaghetti-
bolognese-ragu-pasta.
Outside of Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce where minced meat (commonly beef or pork) has been added. These sauces typically hold less resemblance to ragù alla bolognese, being more similar to the ragù alla napoletana, which compares to bolognese ragu with how the meat is used and the amount of tomato in the sauce. Although in Italy ragù alla bolognese is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.