Veal, Beef & Pork Sugo

Veal, Beef & Pork Sugo

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From: EatingWell Magazine, March 2019

This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep—it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future.

Ingredients 18 servings

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Original recipe yields 18 servings
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  • ⅓ ounce dried porcini mushrooms
  • 1 cup boiling water
  • 2 tablespoons extra-virgin olive oil
  • 1¼ pounds ground pork
  • 1 pound lean ground beef
  • 8 ounces ground veal
  • 2 stalks celery, minced
  • 1 medium carrot, minced
  • 1 medium onion, minced
  • 12 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 4 (28 ounce) cans whole peeled tomatoes, preferably San Marzano, coarsely chopped
  • 4 tablespoons ( ½ stick) unsalted butter
  • 1½ teaspoons salt


  • Prep

  • Ready In

  1. Combine mushrooms and water in a medium heatproof bowl. Set aside.
  2. Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.
  3. Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2½ hours.
  4. Remove the sauce from the heat and stir in butter and salt.
  • To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 209 calories; 13 g fat(5 g sat); 3 g fiber; 8 g carbohydrates; 15 g protein; 22 mcg folate; 50 mg cholesterol; 4 g sugars; 0 g added sugars; 1,425 IU vitamin A; 24 mg vitamin C; 77 mg calcium; 2 mg iron; 450 mg sodium; 566 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat, 1 lean protein, 1 medium-fat protein

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