Italian Sauce

My Special Sunday Italian Ragù Meat Sauce: Like My Kids!

Hello friends.

Today is Sunday and here in Italy Ragù Sauce is a must.

Since I have two small children, I managed to find a solution to make them eat pasta with meat sauce.

My recipe is almost similar to Ragù alla Bolognese, but it does not contain “pancetta stesa” or milk.

I hope you like it and it can help you prepare a delicious Sunday meat sauce.







  • 1 celery stalk
  • half onion
  • 2 carrots
  • 1 cup of mixed minced meat (veal-pork)
  • 1 tablespoon of salt
  • 1/2 cup of white wine
  • 3 cups of tomato puree
  • extra virgin olive oil to taste



To prepare the sauté I use a food processor, but if you want you can do everything by hand.

Finely chop the celery, carrots and onion.

In a large pot, pour and heat some extra virgin olive oil.

Add the celery, onion and carrots and let them brown for about 5 minutes on a low flame.

Add the ground meat; I have my trusted butcher prepare a mixture of ground veal and pork (50 percent and 50 percent).

Using a spoon, reduce the meat into small pieces and let it cook for 5 minutes.

Add the white wine, turn up the flame until the wine evaporates.

At this point add the tomato puree and a tablespoon of salt, stir and put the lid on the pan.

Let the sauce cook on a low flame for about 2 hours, stirring occasionally.

I usually use “rigatoni” pasta or “helicoidal” pasta.

And after adding the meat sauce, I sprinkle with grated Pecorino Romano cheese.

Let me know if you liked my recipe!




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