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Veal, Beef & Pork Sugo

  • 30 m
  • 2 h 30 m
Betsy Andrews
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019