A Delicious Italian Meat Sauce Recipe
If you’re a fan of Italian cuisine, you’ve probably heard of Sugo Con Costolette Di Manzo, which translates to “Sauce with Beef Ribs.” This dish is a traditional Sunday comfort food in Italy, and it’s easy to see why. The rich tomato sauce is infused with the savory flavors of slow-cooked beef ribs, making it the perfect topping for pasta or gnocchi.
To make Sugo Con Costolette Di Manzo, you’ll need beef ribs, tomato passata, red or white wine, garlic, rosemary, thyme, onion, and carrots. The beef ribs are slow-cooked in the tomato passata and wine until they’re tender and falling off the bone. The garlic, rosemary, thyme, onion, and carrots are sautéed in olive oil and added to the sauce for an extra depth of flavor.
If you’re looking for a hearty and flavorful meal to impress your family and friends, Sugo Con Costolette Di Manzo is the perfect choice. To learn more about this delicious Italian dish and how to make it at home, check out the external links we’ve provided for you.
History of Sugo Con Costolette Di Manzo
Sugo Con Costolette Di Manzo, also known as Sunday Gravy, is a delicious and hearty Italian dish that has a rich history. The dish originated in Southern Italy, where it was traditionally served on Sundays as a way to bring families together for a big meal after church.
The dish consists of meaty beef ribs that are slowly simmered in a flavorful tomato sauce, along with garlic, onions, and a variety of herbs and spices. The resulting sauce is thick and rich, with a deep, savory flavor that is perfect for spooning over pasta or gnocchi.
Over time, Sugo Con Costolette Di Manzo has become a beloved comfort food in Italian-American households, where it is often served on special occasions and holidays. Many families have their own unique recipes for the dish, passed down through generations and tweaked to suit individual tastes.
Despite its humble origins, Sugo Con Costolette Di Manzo has become a staple of Italian cuisine, and is enjoyed by people all over the world. Whether you’re looking for a hearty meal to feed a crowd, or simply want to indulge in a rich and flavorful dish, Sugo Con Costolette Di Manzo is sure to satisfy.
When it comes to making Sugo Con Costolette Di Manzo, it is essential to have the right ingredients. Here are the main ingredients you will need to make this delicious Italian dish:
The star of the show is the beef ribs. You will need around 3-4 pounds of beef short ribs or beef back ribs. These cuts of meat are perfect for slow-cooking and will become incredibly tender and flavorful when simmered in the sugo.
Tomatoes are a crucial ingredient in any sugo, and Sugo Con Costolette Di Manzo is no exception. You will need canned San Marzano tomatoes, which are known for their sweet and bright flavor. You will also need tomato paste to add depth and richness to the sauce.
Herbs and Spices
To give the sugo its signature flavor, you will need fresh herbs and spices. You will need garlic, onions, and celery to create the base of the sauce. You will also need rosemary, thyme, and bay leaves to add depth and complexity to the flavor. Salt and black pepper are also essential to season the sauce.
To summarize, the main ingredients you will need to make Sugo Con Costolette Di Manzo are beef ribs, canned San Marzano tomatoes, tomato paste, garlic, onions, celery, rosemary, thyme, bay leaves, salt, and black pepper. With these ingredients, you can create a rich and flavorful sauce that will elevate any pasta dish.
To prepare the meat for Sugo Con Costolette Di Manzo, you will need to select high-quality beef ribs with a generous amount of meat on them. You can either ask your butcher to cut them for you or buy them pre-cut. Before cooking, make sure to remove the membrane on the bone side of the ribs. This will help the meat absorb the flavors of the sauce better and make it more tender.
Next, season the ribs with salt and pepper on both sides. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the ribs and sear them on both sides until they are browned. This will help to lock in the juices and give the meat a nice crust. Once the ribs are seared, remove them from the skillet and set them aside.
To make the sauce for Sugo Con Costolette Di Manzo, you will need to start by sautéing onions and garlic in the same skillet you used to sear the ribs. Once the onions are translucent, add canned tomatoes, tomato paste, and beef broth to the skillet. Stir the ingredients together and bring the mixture to a boil.
Reduce the heat to low and add the seared ribs to the skillet. Make sure the ribs are fully submerged in the sauce. Cover the skillet with a lid and let the ribs cook in the sauce for 2-3 hours until they are tender and falling off the bone.
Once the ribs are fully cooked, remove them from the skillet and set them aside. Use an immersion blender to puree the sauce until it is smooth and creamy. If the sauce is too thick, you can add a little bit of water or beef broth to thin it out.
In conclusion, preparing Sugo Con Costolette Di Manzo requires a few basic techniques that will help you get the most out of your ingredients. By following these simple steps, you can create a delicious and flavorful dish that is sure to impress your guests.
Cooking Sugo Con Costolette Di Manzo is a delicious and comforting meal that is perfect for any occasion. Here are the simple steps to follow to make this flavorful dish:
Before you start cooking, make sure you have all the necessary ingredients for this recipe. Here’s what you’ll need:
- Beef short ribs
- San Marzano tomatoes
- Red wine
- Olive oil
- Salt and pepper
- Preheat the oven to 350°F.
- Season the beef short ribs generously with salt and pepper.
- In a large skillet, heat some olive oil over medium-high heat.
- Add the beef short ribs and sear on all sides until browned, about 3-4 minutes per side.
- Remove the beef from the skillet and set aside.
- In the same skillet, add the onion, carrots, and garlic and sauté for 3-4 minutes until softened.
- Add the red wine and let it simmer for a few minutes until it reduces by half.
- Add the San Marzano tomatoes and their juices to the skillet, crushing them with a spoon or cutting them with kitchen shears.
- Add the rosemary and bring the sauce to a simmer.
- Return the beef short ribs to the skillet and spoon some of the sauce over the top.
- Cover the skillet with a lid or foil and transfer it to the preheated oven.
- Cook for 2-3 hours until the meat is tender and falls off the bone.
Once the Sugo Con Costolette Di Manzo is cooked, remove it from the oven and let it rest for a few minutes before serving. You can serve it over pasta, polenta, or with a side of crusty bread to soak up the delicious sauce. Enjoy!
Sugo Con Costolette Di Manzo is a hearty dish that pairs well with a variety of sides. Here are some suggestions to enhance your meal:
- Pasta: Sugo Con Costolette Di Manzo is traditionally served over pasta, such as spaghetti or pappardelle. The sauce is thick and rich, making it a perfect match for the noodles.
- Polenta: Creamy polenta is a great alternative to pasta. The soft texture of the polenta complements the tender beef ribs and the flavorful sauce.
- Roasted Vegetables: A side of roasted vegetables, such as carrots, zucchini, and bell peppers, adds color and nutrition to your meal. The sweetness of the vegetables balances the acidity of the tomato-based sauce.
- Bread: A slice of crusty bread is perfect for soaking up the leftover sauce on your plate. You can also use the bread to make a sandwich with the leftover beef ribs.
Presentation is key when it comes to serving Sugo Con Costolette Di Manzo. Here are some tips to make your dish look as good as it tastes:
- Garnish: Sprinkle some chopped fresh parsley or basil on top of the dish to add a pop of color and freshness. You can also add a sprinkle of grated Parmesan cheese for extra flavor.
- Plating: Place the beef ribs on a bed of pasta or polenta and spoon the sauce over the top. Make sure to evenly distribute the sauce so that each bite is flavorful. You can also use a ladle to pour the sauce over the dish.
- Serve Family-Style: Sugo Con Costolette Di Manzo is a great dish to serve family-style. Place the beef ribs and pasta or polenta in a large serving dish and spoon the sauce over the top. Let your guests serve themselves and enjoy the delicious flavors together.
With these serving suggestions, you can elevate your Sugo Con Costolette Di Manzo dish and impress your guests with your culinary skills.
When it comes to pairing wine with Sugo Con Costolette Di Manzo, there are a few things to keep in mind. This dish is a hearty and rich Italian comfort food that typically features beef ribs cooked in a tomato-based sauce. The flavors are bold and savory, which means you’ll want to choose a wine that can stand up to the dish without overpowering it.
One excellent option is a full-bodied red wine. Look for a wine with rich fruit flavors and firm tannins that can help cut through the richness of the sauce. Some good choices include a Chianti Classico, Barolo, or Brunello di Montalcino. These wines are all made from Sangiovese grapes and are known for their bold, complex flavors that pair well with hearty meat dishes.
Another option is a red blend that includes Sangiovese along with other grapes like Cabernet Sauvignon or Merlot. These blends can offer a nice balance of fruitiness and tannins, making them a good choice for pairing with Sugo Con Costolette Di Manzo.
If you prefer white wine, you might consider a full-bodied white like a Chardonnay or Viognier. These wines can offer a nice contrast to the rich flavors of the dish, and their weight and texture can help them stand up to the bold flavors of the sauce.
Ultimately, the best wine pairing for Sugo Con Costolette Di Manzo will depend on your personal preferences. Consider the flavors and textures of the dish, as well as your own taste preferences, when choosing a wine to pair with this classic Italian comfort food.
If you are watching your calorie intake, it is important to know the nutritional information of the Sugo Con Costolette Di Manzo dish. The calorie count of this dish can vary depending on the specific recipe and serving size, but generally, it contains around 500-600 calories per serving.
Beef ribs, the main ingredient in this dish, are a good source of protein, iron, and zinc. However, they are also high in fat, particularly saturated fat. A single serving of Sugo Con Costolette Di Manzo contains around 30-40 grams of fat, with about 12-15 grams of saturated fat. Therefore, it is recommended to consume this dish in moderation.
Tomatoes are another key ingredient in Sugo Con Costolette Di Manzo. They are low in calories and high in vitamin C and potassium. Tomatoes also contain lycopene, an antioxidant that may help reduce the risk of certain diseases.
The addition of vegetables such as carrots and celery in the sauce can provide additional nutrients and fiber to the dish. However, it is important to note that the amount of vegetables used can vary depending on the recipe.
Overall, Sugo Con Costolette Di Manzo can be a delicious and satisfying dish, but it is important to consume it in moderation due to its high calorie and fat content.
Storage and Reheating
When it comes to storing Sugo Con Costolette Di Manzo, it is best to let it cool down to room temperature before transferring it to an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat the Sugo Con Costolette Di Manzo, you can use a microwave, stovetop, or oven. If using a microwave, transfer the desired amount of Sugo to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat it on high for 1-2 minutes, stirring occasionally until it’s heated through.
If you prefer to use the stovetop, transfer the desired amount of Sugo to a saucepan and heat it over medium heat. Stir occasionally until it’s heated through.
Lastly, if you choose to use the oven, preheat it to 350°F (175°C). Transfer the desired amount of Sugo to an oven-safe dish and cover it with foil. Heat it for 15-20 minutes or until it’s heated through.
It’s important to note that when reheating Sugo Con Costolette Di Manzo, you should make sure it reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat.
Overall, storing and reheating Sugo Con Costolette Di Manzo is a simple process that can help you enjoy this delicious Italian dish for days to come.
Variations and Substitutions
Sugo Con Costolette Di Manzo is a versatile dish that can be customized to your liking. Here are some variations and substitutions you can try to make this dish your own:
You can use different cuts of beef for this dish, such as beef chuck or brisket. You can also use pork ribs or lamb shanks instead of beef ribs. Just make sure to adjust the cooking time accordingly.
You can use different types of tomatoes for the sauce, such as canned San Marzano tomatoes or cherry tomatoes. You can also use tomato paste instead of canned tomatoes if you prefer a thicker sauce.
You can use different herbs to flavor the sauce, such as oregano, thyme, or bay leaves. You can also add some fresh basil or parsley at the end for a burst of freshness.
You can use different types of wine for the sauce, such as red wine or white wine. You can also use beef broth or chicken broth instead of wine if you prefer a non-alcoholic version.
You can add different vegetables to the sauce, such as carrots, celery, or bell peppers. You can also add some mushrooms or olives for extra flavor.
You can serve the sauce with different types of pasta, such as penne, spaghetti, or rigatoni. You can also use gnocchi or polenta instead of pasta if you prefer.
You can sprinkle some grated Parmesan or Pecorino Romano cheese on top of the pasta for extra flavor. You can also use different types of cheese, such as Gorgonzola or Fontina, if you prefer.
Overall, Sugo Con Costolette Di Manzo is a delicious and satisfying dish that can be adapted to suit your taste preferences. Experiment with different ingredients and techniques to make this dish your own.
Common Mistakes to Avoid
When making Sugo Con Costolette Di Manzo, there are a few common mistakes that you should avoid to ensure the dish turns out perfectly. Here are some tips to help you avoid these mistakes:
Overcooking the Beef Ribs
One of the most common mistakes when making Sugo Con Costolette Di Manzo is overcooking the beef ribs. While it’s important to cook the ribs until they’re tender, cooking them for too long can cause them to become tough and dry. To avoid this, make sure to cook the ribs low and slow, and check them regularly to ensure they’re cooked to perfection.
Using the Wrong Type of Wine
When making Sugo Con Costolette Di Manzo, it’s important to use the right type of wine. While any red wine can be used, it’s best to use a full-bodied wine that can stand up to the rich flavors of the sauce. Avoid using sweet or light wines, as they can make the dish taste too sweet or bland.
Not Using Enough Salt
Another common mistake when making Sugo Con Costolette Di Manzo is not using enough salt. Salt is essential for bringing out the flavors of the dish, and not using enough can result in a bland and unappetizing sauce. Make sure to season the dish generously with salt, and taste the sauce regularly to ensure it’s properly seasoned.
Using Low-Quality Ingredients
When making Sugo Con Costolette Di Manzo, it’s important to use high-quality ingredients. Using low-quality beef ribs or canned tomatoes can result in a subpar dish that lacks flavor and depth. Make sure to use the best quality ingredients you can find, and take the time to prepare the dish properly to ensure it’s a success.
By avoiding these common mistakes, you can ensure that your Sugo Con Costolette Di Manzo turns out perfectly every time. With a rich and flavorful sauce and tender, succulent beef ribs, this dish is sure to become a family favorite.
Related Dishes and Recipes
If you enjoyed Sugo Con Costolette Di Manzo, you might also enjoy these related dishes and recipes:
1. Osso Buco
Osso Buco is another Italian meat dish that is similar to Sugo Con Costolette Di Manzo. It is made with veal shanks that are braised with vegetables and broth until they are tender and fall off the bone. The dish is traditionally served with gremolata, a mixture of lemon zest, garlic, and parsley, which adds a bright and fresh flavor to the rich meat.
Polenta is a traditional Italian dish made from boiled cornmeal. It is a popular accompaniment to meat dishes like Sugo Con Costolette Di Manzo because it has a mild flavor that complements the bold flavors of the meat. Polenta can be served soft and creamy, or allowed to cool and then sliced and grilled or fried.
Gnocchi are small dumplings made from potato, flour, and egg. They are a popular pasta alternative in Italy and are often served with meat sauces like this recipe. Gnocchi have a soft and pillowy texture that pairs well with the rich and hearty meat sauce.
Lasagna is a classic Italian dish that is made with layers of pasta, meat sauce, and cheese. It is a hearty and satisfying dish that is perfect for a special occasion or a family dinner. Like this recipe, lasagna is a labor of love that requires a lot of time and effort to prepare, but the end result is well worth it.
Ravioli are small pasta pockets filled with meat, cheese, or vegetables. They are a popular dish in Italy and can be served with a variety of sauces, including meat sauce like this recipe. Ravioli can be made from scratch or purchased pre-made, making them a versatile and convenient option for a quick and easy dinner.
Frequently Asked Questions
What ingredients are needed to prepare Sugo con costolette di manzo?
To prepare Sugo con costolette di manzo, you will need beef ribs, tomato sauce, garlic, onion, olive oil, and red or white wine. Some recipes may call for additional ingredients such as rosemary, thyme, and San Marzano tomatoes.
How do I cook Sugo con costolette di manzo?
To cook Sugo con costolette di manzo, first, sear the beef ribs in a large skillet until browned on all sides. Remove the beef ribs from the skillet and sauté garlic and onion until translucent. Add tomato sauce and wine to the skillet and bring to a simmer. Return the beef ribs to the skillet and let simmer until the meat is tender and falls off the bone.
What does ‘ragu di manzo’ translate to in English?
‘Ragu di manzo’ translates to ‘beef ragu’ in English. It is a slow-cooked meat sauce commonly served with pasta in Italian cuisine.
What is the meaning of ‘di manzo’ in Italian cuisine?
‘Di manzo’ means ‘of beef’ in Italian cuisine. It is often used to describe dishes that feature beef as the main ingredient.
How is ‘Tagliata di manzo’ typically served?
‘Tagliata di manzo’ is a dish of sliced beef steak served with arugula, shaved Parmesan cheese, and a drizzle of balsamic vinegar. It is typically served as a main course.
Can you explain how to make Carpaccio di manzo?
To make Carpaccio di manzo, thinly slice raw beef and arrange it on a plate. Drizzle olive oil and lemon juice over the beef and sprinkle with salt and pepper. Garnish with arugula and shaved Parmesan cheese before serving. Carpaccio di manzo is typically served as an appetizer.
If you’re interested in learning more about this recipe, here are some external links that you may find helpful:
- Confident in the Kitchen: This website provides a detailed recipe for making it, along with step-by-step instructions and photos to help guide you through the process. You’ll also find helpful tips and suggestions for serving the dish.
- 177 Milk Street: This recipe from 177 Milk Street offers a unique twist on it by using beer to braise the short ribs. The result is a rich and flavorful dish that’s perfect for a cozy night in.
- Irene Milito: This Italian-language website provides a recipe for making it using a slow cooker. The recipe includes detailed instructions for preparing the dish, as well as suggestions for serving it with a variety of sides.
- Living a Life in Colour: This recipe for Pappardelle Con Ragú Di Costine Di Manzo (Pappardelle with Beef Short Rib Ragú) is a delicious variation on Sugo Con Costolette Di Manzo. The recipe includes detailed instructions for making the ragú, as well as suggestions for serving it with homemade pappardelle pasta.
These external links offer a variety of recipes and techniques for making this recipe. Whether you prefer a traditional recipe or a more modern twist, these resources are sure to help you create a delicious and satisfying meal.
If you’re new to cooking this recipe, you may have some questions about the dish. Here are some frequently asked questions that may help you.
What is the origin of Sugo Con Costolette Di Manzo?
Sauce with Beef Ribs, is a popular Sunday comfort food in Italy. It is also known as Sunday Gravy. The dish originated in Naples, Italy, where it was traditionally made with leftover meats and served with pasta. Over time, the recipe evolved to include beef ribs, which provide a rich, meaty flavor to the sauce.
What type of pasta is best to serve with Sugo Con Costolette Di Manzo?
This recipe is traditionally served with pasta such as spaghetti, rigatoni, or pappardelle. The choice of pasta is a matter of personal preference, but it is recommended to use a pasta with ridges or a rough texture to help the sauce cling to the pasta.
Can I make Sugo Con Costolette Di Manzo in advance?
Yes, you can make this recipe in advance. In fact, the flavors of the sauce will deepen and develop over time, making it even more delicious. You can store the sauce in an airtight container in the refrigerator for up to three days, or freeze it for up to three months.
What are some variations of Sugo Con Costolette Di Manzo?
There are many variations of this recipe, depending on the region of Italy or personal preference. Some variations include adding different types of meat such as pork or sausage, or adding vegetables such as mushrooms or bell peppers. You can also adjust the seasoning to your taste by adding more or less salt, pepper, or red pepper flakes.
In conclusion, this recipe is a delicious and hearty Italian dish that is perfect for a cozy Sunday dinner with family and friends. The combination of the tender beef ribs and the rich tomato sauce creates a flavorful and satisfying meal that will leave you feeling satisfied.
One of the best things about this recipe is that it is a versatile dish that can be served with a variety of sides. Some popular options include pasta, gnocchi, or even crusty bread to soak up the delicious sauce.
When making it, it is important to take your time and let the flavors develop. This dish is best when simmered slowly over low heat, allowing the meat to become tender and the sauce to thicken.
Overall, it is a classic Italian dish that is sure to impress. With its rich flavors and hearty ingredients, it is the perfect meal for any occasion.
Sugo con Costolette di Manzo
- 4 beef short ribs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Preheat the oven to 325°F (163°C).
- Season the beef short ribs with salt and pepper.
- In a large ovenproof pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove them from the pot and set aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
- Pour in the red wine and scrape the bottom of the pot to release any browned bits.
- Add the beef broth, crushed tomatoes, tomato paste, oregano, and basil. Stir to combine.
- Return the browned short ribs to the pot, making sure they are partially submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours or until the meat is tender and falling off the bone.
- Once done, remove the pot from the oven. Skim off any excess fat from the surface.
- Serve the Sugo Con Costolette Di Manzo over your favorite pasta or creamy polenta. Garnish with chopped fresh parsley.