Northern Italian Meat Sauce Recipe

3 slices bacon, cut up

1 pound ground beef

1/2 pound ground veal or ground pork

1 28-ounce can tomatoes, cut upimage

1 cup chopped onion

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

1/4 cup snipped parsley

1/4 cup tomato paste

1/2 teaspoon instant chicken bouillon granules

1/8 teaspoon ground nutmeg

1/2 cup dry white wine

Hot cooked spaghetti

How to make Northern Italian Meat Sauce

In large saucepan or Dutch oven cook bacon till crisp. Add ground beef and ground veal or ground pork; cook till meat is browned.
Drain off fat.If desired, press undrained tomatoes through sieve. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bouillon granules, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper to meat mixture. Stir in wine and 1/4 cup water. Bring to boiling; reduce heat. Boil gently, uncovered, for 45 to 60 minutes or till desired consistency, stirring occasionally.
Just before serving, stir 1/3 cup light cream or milk into the hot sauce, if desired.

I have been studying the Northern Italian region lately in an attempt to acclimate myself for my upcoming trip to Italy. That said, I wanted to see what the “big deal” was for Northern Vs. Southern food. I’m learning quickly that they are a much leaner and more vegetable based than the South. There seems to be a lack of the heavy feeling that the Southern food takes on. Being an aficionado of fettuccine alfredo myself, I still find that I don’t miss the richness in this recipe. In fact the bacon gives it that, forgive me for saying it, hint of grease, that makes this dish great.

I personally made the pasta myself when making this dish. It’s a formidable experience to do so, but well worth the effort when you want to learn something new. I think making the pasta brought a lovely lesson in and of itself. I think next time I will try ravioli with meat inside along with this sauce. The carrot and celery provided a lovely “beef stew” kind of feel to it, it’s definitely more home-style feeling than the spaghetti sauces I ‘ve had before. I used ground pork this time, enjoy yours with the veal option as well.

and the great part? you have a glass of wine while it simmers. Molto bene!


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