This tomato meat sauce is more delicate than the familiar bolognese sauce. Use only the Italian plum tomatoes, preferably from San Marzano.
Course Sauces, Soups and Chowders
Prep Time 14minutes
Cook Time 1hour13minutes
Total Time 1hour27minutes
2 cansItalian plum tomatoes28-oz. cans
3tablespoonsextra-virgin olive oil
1small yellow onionpeeled and minced
1/4poundcrimini or other white mushroomscoarsely chopped
Pinchnutmeg freshly grated
1/4cup fresh basil, loosely packedchopped
Salt and freshly ground black pepper
Puree tomatoes in a food processor. Scrape pulp into bowl, then discard seeds. Set tomatoes aside. Heat oil in a large, heavy-bottomed pot over medium-low heat. Add onions and cook, stirring frequently, until soft, about 20 minutes. Increase heat to medium-high, stir in mushrooms, and cook for 5 minutes. Add veal and pork, breaking up lumps with a wooden spoon and brown for 8 minutes.
Combine tomato paste with 2/3 cup water in a small bowl. Reduce heat to medium, then add tomatoe paste mixture to sauce and cook, stirring for 1 minute. Stir in sugar, nutmeg, basil and tomatoes. Reduce heat to medium-low, season with salt and pepper to taste and gently simmer, uncovered, stirring frequently, for 40 minutes. Adjust seasoning. Makes about 7 cups.
To store sauce, cool to room temperature, then store, covered, in the refrigerator for up to 1 week or frozen for up to a year.