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Critique my Tomato Meat Sauce Recipe


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Critique my Tomato Meat Sauce Recipe

AndyGT | | Sep 12, 2012 03:36 PM

Hi all.
I am interested in receiving feedback on what you think of the following tomato meat sauce recipe I've been using for a few years. It has been developed with ideas from various recipes over the years. I'm generally happy with the results, but always looking for ways to improve.

I think it makes 8 - 9 quarts. It's nice to be able to pull a quart out of the freezer when we don't have anything else planned for dinner. It is a very meaty sauce. It is especially good as the base for a lasagna.

106 oz can whole italian tomatoes (Nina brand from Costco)
28 oz can tomato puree (Hunts)
14 oz can tomato paste (Goya brand)

4-6 oz pancetta cut into small dice
1 lb ground turkey (7% fat) (that is the highest % fat ground turkey I can find)
1 lb ground pork
1 lb ground veal

2-3 carrots
2-3 celery stalks
2-3 yellow onions
handful of dry mushrooms reconstituted
(The above four items are shredded fine in a food processor)

2 TBS dried italian seasoning
2 Cups dry white wine or dry vermouth
2 cups chicken stock
Liquid from reconstituted mushrooms (grit filtered out)
1/4 cup soy sauce
Black pepper

Heat EVOO in large stock pot. Add diced pancetta and cook slowly until fat is rendered and pancetta is browned. Turn up heat and add the shredded carrots, celery, onion and mushrooms. Cook, stirring occasionally, until moisture is released and cooked down a bit. Add the meats, italian seasoning, salt and black pepper. Cook, stirring and breaking up meats, until meats are cook through.

Add wine and cook down, stirring occasionally.
Add chicken stock and cook down, stirring occasionally.
Add mushroom liquid and cook down, stirring occasionally.
Add soy sauce, tomato paste and stir.
Add tomato puree and stir.
Give tomatoes a quick whirl in the food processor and add to pot. (be sure to fish out the basil leaf)

Let cook on low heat for about an hour, stirring occasionally.

Allow to cool a bit (in winter i put the whole pot outside on the porch). Portion into quart containers and place in fridge uncovered to cool completely. After cooling, cover containers and place the ones that won't be used in the next few days in the freezer.