Sugo di Carne

My father-in-law is from Florence, Italy.  Tony and I have recently been looking at Florence recipes – tonights is pasta with meat sauce!

Sugo in Florence is mostly a beef and very little tomato sauce.  For a more authentic version, use red wine in place of the tomato sauce.

Sugo di Carne

  • 1/2 pound ground sirloin
  • 12 ounces can Italian plum tomatoes (I used my sauce from last night)
  • 1 onion (NOPE!)
  • 1 carrot
  • 1 celery stalk
  • 1/2 cup red wine
  • extra virgin olive oil
  • salt

Finely chop the carrot and celery.  If you added the onion this combination in Florence is called soffritto, and is used as a base for sauces and soups.

Place in a pot and saute in extra virgin olive oil until it starts to almost burn.  This sweets the carrots and gives the sauce a really special flavor – take your time and do this step slow.

Add the ground sirloin, raise the heat and stir until browned.  Splash with wine and let the wine evaporate. 

Add the tomatoes – salt to taste, lower the heat and cook for 30 minutes, stirring occassionally (if you used canned tomatoes, cook for 45 minutes).  If the sauce seems too dry, add some pasta water to the pot to get the desired consistency.

Tony bought pappardelle noodles which will hold onto the sauce very nicely.   Sprinkle with Parmesan cheese on the side.

I really liked these thick noodles!

I really liked these thick noodles!

With the Artisan Bread  dough Hannah made yesterday, I was able to pop in some cheese bread in the oven while the sauce cooked.  I swear if there is a better smell than fresh out of the oven bread, I don’t know what it is!

I left it on the counter all day - look at those bubbles!

I left it on the counter all day - look at those bubbles!

I cut slits in the top to hold the cheese

I cut slits in the top to hold the cheese

handful of cheddar cheese - baked at 425 for 25 minutes

handful of cheddar cheese - baked at 425 for 25 minutes

I had a 1.5 ounce slice with my dinner, but seriously, I could eat the whole thing!

I had a 1.5 ounce slice with my dinner, but seriously, I could eat the whole thing!

after I sauteed the carrots and celery, I added the ground sirloin - its so lean you don't need to drain

after I sauteed the carrots and celery, I added the ground sirloin - its so lean you don't need to drain

it simmered while the water came to a boil for the pasta and the bread baked

it simmered while the water came to a boil for the pasta and the bread baked

I of course added baby spinach to my pasta – Sam’s Club has the best deal, $3.49 for a one pound box!!

I still think I am going to use baby spinach as a "green" for this weeks BSI!

I still think I am going to use baby spinach as a "green" for this weeks BSI!

My plate - 1.5 ounce bread, 4 ounces cooked pasta, baby spinach, and meat sauce

My plate - 1.5 ounce bread, 4 ounces cooked pasta, baby spinach, and meat sauce

All together dinner comes in at 464 calories, 7.8 fat, 18,7 protein, 88 carbs (a lot!) and 11.1 fiber.

Stats for the Day:

  • 1348 calories
  • 44 fat
  • 66 protein
  • 187 carbs (48% of my calories came from carbs today!)
  • 33.3 grams of fiber – WOW!
  • 40 minute walk at lunch

Off to finish cleaning the kitchen and snuggle with Tony – the Japanese game show comes on tonight and its a new Top Chef Masters tonight too!

See you tomorrow!

11 thoughts on “Sugo di Carne

  1. I may have said this before, but I just love when other bloggers are anti-onion! My friends make me feel so weird about not liking them, ha. Blech.

  2. delish delish! I”m glad u could make it tonight!

  3. I am so impressed with that dinner! The bread looks fantastic. I have never made my own bread but I am going to one day..it’s on my list of “things I must do!”. My ancestors are from Italy and my grandma used to add cinnamon to a lot of her meaty/saucy dishes, it was always so great.

  4. Looks yummy. I love anything Italian. My inlaws are from Sicily, but I cook Northern Italian as well. Italian food is great.

  5. I have never use onion in my sauces. Add garlic finely chopped. A bit of fresh basil or oregano is good to. Without the meat, it is a good base.

  6. Mmmmm I’m in love with that cheesy bread!!

  7. That looks like a perfect dinner!

  8. The entire meal looks delicious! Red wine in place of tomatoes- oh yeah! The cheddar on top of the bread is a nice touch too!

  9. Lately I have been eating spinach in EVERYTHING. Sandwiches, omelets, everything…lol.

    I watched Wipeout from the beginning last night for the first time…I feel guilty laughing so much…lol…’

  10. Good heavens. This is making me miss Italy. Looks soooo good. Grazie for sharing!!

  11. I love that pasta noodle!!

    I almost always do spaghetti, or rotini, I’ll have to look out for that kind, can you buy it at a regular store??

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