CookEat Recipe
Sugo di Carne
A deeply browned, strained beef cooking juice with cured pork and aromatic vegetables, slowly reduced for sauces and pasta dishes.
Method
Steps
Step 1
Gather the ingredients: 500 g lean beef, sliced or cut into small pieces; 50 g thinly sliced pancetta, or cured pork fatback; 1 large onion, sliced; 1 carrot, sliced; 1 celery stalk, sliced; 20 g butter, in small pieces; 2 cloves; Salt to taste; About 150 ml cold water for three deglazings, as needed; 1.5 litres hot water, or unsalted bone broth; Optional: fresh meat trimmings, a small piece of pork rind, or cleaned food-grade chicken necks and heads.
Step 2
Line the base of a heavy saucepan with the pancetta or fatback. Spread the onion, carrot and celery over it, dot with butter, and lay the beef on top. Add any optional fresh trimmings. Season with salt and the two cloves.
Step 3
Heat without stirring at first. Once the base has browned deeply and smells roasted, turn the meat and continue browning. Aim for a dark brown fond, not black, acrid or burnt meat and vegetables. Lower the heat if needed.
Step 4
Add a small ladleful of cold water, about 50 ml, and scrape up the browned juices. Let it evaporate, then repeat twice more, using enough water each time to loosen the fond.
Step 5
Add the 1.5 litres of hot water or bone broth. Simmer very gently for 5–6 hours, checking the liquid level so it never scorches, until the juices are concentrated and savoury.
Step 6
Strain through a fine sieve. Cool promptly in shallow containers and refrigerate within 2 hours; once cold, lift away the solid fat. Use the defatted juice to enrich a sauce, pasta bake or other dish. The cooked beef can be finely chopped for a separate cooked meatball preparation.
Step 7
Keep the juice refrigerated for 2–3 days or freeze portions. Reheat to a full boil before using.
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