Sugo (Italian pasta sauce)

Cooking Meat Sugo (Italian pasta sauce)

You can't buy pasta sauce this good - just taste it.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat 1/2 the oil in a large saucepan. In batches, cook the meat until lightly browned. Remove from the pan.
  2. Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the saucepan.
  3. Add passata, tomatoes, stock, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring often, for 1 1/2 hours on a medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.

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1 cup extra virgin olive oil
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic clove, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata
425g can crushed tomatoes
1 Massel chicken style stock cube
1 cup white wine
5 sprigs fresh continental parsley, plus extra to serve
1 tsp sugar
Salt & freshly ground pepper

Adv

Autors
Preparation time
15
Cooking time
1:50
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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