Meaty pasta sauce

    2 hours 40 min

    This is a deliciously rich and well-flavoured Italian sauce to go with pasta. Beef and pork are simmered together in a seasoned tomato sauce base.

    3 people made this

    Serves: 4 

    • 2 tablespoons extra-virgin olive oil
    • 1 onion, finely chopped
    • 1 large carrot, finely chopped
    • 1 large stick celery, finely chopped
    • 115g minced beef
    • 115g minced pork
    • 125ml red wine
    • 450g tomatoes, peeled and chopped
    • 1 tablespoon tomato puree
    • salt and black pepper to taste

    Prep:20min  ›  Cook:2hr20min  ›  Ready in:2hr40min 

    1. Heat the olive oil in a saucepan over medium-high heat. Cook the onion, carrot and celery in the hot oil until the tender and the onion has started to brown around the edges, about 5 minutes. Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to the boil and cook until the wine has nearly evaporated. Add the chopped tomatoes, tomato puree, salt and pepper. Reduce heat to medium-low, cover and simmer 2 hours until the meat is very tender. Use a little water as needed if the sauce begins to look too dry.

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    Reviews in English (4)


    I followed the recipe exactly and our family really enjoyed it. Would like to try it with some garlic and fresh basil next time.  -  18 Sep 2009  (Review from Allrecipes US | Canada)


    It came out a little too vinegary for my taste. If I made it again, I'd probably use red wine instead of red wine vinegar. Also, a tip, mince all the veggies in a food processor the night before you cook, to ease up on the prep time.  -  11 Mar 2010  (Review from Allrecipes US | Canada)


    In the end, we liked this sauce but it needed a little help. Because of the confusion in the ingredients I had to make some changes. The ingredients call for red wine vinegar, but the directions say to add the red wine. Hmm, I chose to go with the vinegar but used half the amount. I was worried about the acidity of the tomatoes and the vinegar so I added two large bay leaves at the start of the simmering time. After an hour of simmering, I tasted and the sauce needed a boost so I added 2 cloves of minced garlic. With these few changes, it was an excellent sauce. I do wonder what the submitter intended..vinegar or wine? addendum: I see that the ingredient list has been corrected to include red wine instead of red wine vinegar, which was listed in the original ingredient list. I made it again, and again I added the fresh garlic, it just seems to be missing it!  -  06 Aug 2012  (Review from Allrecipes US | Canada)