Primi

Meat Sauce with Cream

The addition of cream or milk to this tomato-based sauce gives it a rich, silky flavor while turning it slightly orange in appearance. It’s a wonderful way to tone down the tomatoes’ natural acidity. When in Italy, order it as Ragu alla Bolognese.

Ingredients

2 tablespoons cook oil or butter
1/2 to 1 chopped onion (chopped fine)
1 pound ground beef
1/3 to 1/2 pound of lean ground pork (optional)
1-2 ground chicken livers (optional)
6 ounce can of tomato paste
1 cup of water
1/2 pint of heavy whipping cream
1 tablespoons of dried Italian spices (optional)
Salt and pepper to taste

SERVING SUGGESTIONS

Goes well with tortellacci, risotto, lasagna, polenta and pasta

NOTE

Do not reheat leftovers in microwave. It breaks down the cream. Instead reheat on the stove or in a 375-degree F oven.

“The long defunct Benld Dairy used to deliver fresh, cold milk in bottles right to your doorstep. Grandma Magelli would skim cream from the top of the milk and use it in sauces; or pour it, slightly warmed, over polenta before topping with Parmesan cheese.”

– Diane Hoemeke

DIRECTIONS

PREPARATION

In large saucepan, cook chopped onion in oil or utter over medium heat until onions are translucent or clear.
Add ground meat and brown. Skim fat (optional).
Stir in tomato paste, water and cream.
Add salt and pepper to taste.
Add Italian spices (optional).
Simmer about 40-50 minutes until thick; add a little more water if necessary.
Taste when fully cooked. Add more salt and pepper as needed.

SUBSTITUTIONS/VARIATIONS

Add chopped chicken livers (instead of ground), Remove their sinew and finely chop them. They’ll dissolve into the sauce.
Or substitute 1/2 to 1 tablespoon oregano for chicken livers.
Add 1 cup of chicken broth in place of water, (Uncle Steve’s secret ingredient).

HEARTY MEAT SAUCE WITHOUT CREAM

Use just 2-3 tablespoons each tomato paste and water.
Omit chicken livers.

MEATLESS SAUCE

Double recipe’s amounts of onion, cream and tomato paste; simmer until sauce thickens.