Italian meat sauce on the grill with pics and recipe

[Free Mr. Tony]

Several years ago we ate at a restaurant in Chicago called Quartino. I had the best homemade pasta and meat sauce that I had ever tasted. I found out after the meal that the chef had a book, and the recipe was in the book. I've been making it ever since.

We moved a couple weeks ago, and I'm still waiting on my special order range to come in. So, I am 100 % cooking outdoors at this time. Figured it would be a good time to share since it was made on the Louisiana whole hog.

I usually quadruple the recipe so I can freeze some for ravioli filling, lasagna, etc. This is the quadruple version I made today.

5 tbs or so olive oil
1 cup diced pancetta
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 1/3 cup cubed beef. I usually use Chuck. Today I had a flat iron steak to use.
1 1/3 cup cubed pork shoulder
1 1/3 cup cubed veal
4 cups dry red wine such as merlot
4 cups crushed tomato,canned
3 cups water
Salt and pepper

Here are the players all prepared to head outside after cubing and chopping.


Ready to start sauteing on the open fire grill



Saute the pancetta and veg for about five minutes in the oil



Add the meat, and cook for about 10 minutes.



Add the wine,bring to boil,and reduce until alcohol smell is gone.



Add the tomatoes and water. Bring to a boil, then cover. Transfer to indirect heat at about 300.



Cook covered at 300 or so for a few hours. Uncover,and cook until fairly thick like a meat sauce.



Once it's thickened up,add some salt and pepper, then mash with a potato masher. This will shred the meat,and thicken the sauce up even more. Taste, and add more salt and pepper. Sometimes it needs quite a bit.



It ends up looking something like this. More of meat sauce than a tomato sauce,but a little of both.



If anyone tries this, I hope they enjoy it as much as we have over the years.

 

[Free Mr. Tony]

This was the pasta dish I made a couple days later using the sauce. I froze the rest for future lasagna.

 

[4ever3]

Looks and sounds fantastic!!

 

[Thriller]

That looks really, really good.

 

[worktogthr]

That looks so great man! Similar ingredient to my grandma's gravy except that the meats are usually kept whole. I am going to try shredding them next time to make a real thick, hearty sauce.

 

[16Adams]

Dang. !!

 

[Groundhog66]

Looks really good, I hope that pasta is al dente. :hungry:

 

[Norm]

Nice!

I read the 1st post and thought wow that would make a great lasagna filling!

 

[Free Mr. Tony]

Nice!

I read the 1st post and thought wow that would make a great lasagna filling!

It really does. It's my favorite use for it,but it's alot of work. I don't skimp when making lasagna. I make fresh pasta sheets then do layers of the meat sauce and besciamella with a small sprinkling of parm in each layer. I criss cross the pasta sheets. It helps it stand up when cut so it doesn't just run all over the place. At the very top I cover the last layer with marinara to prevent the sheets from burning.

I'll try to take some pics when I put one together.

 

[bluetang]

That looks dang righteous!

 

[TedW]

Thank you for being so kind to post this and inviting me over for lasagna!

 

[CakeM1x]

Looks great and your lasagna sounds on point as well! I've haven't cooked a lasagna ever since others never seem to amaze me. I might have to try something similar to yours.

 

[LYU370]

That looks good! Ain't that what them EYE-Talians call Sunday Gravy? Except a smoked version?

 

[THoey1963]

That looks really good and can see that in a Lasagna...

Looking at the recipe again, take out the carrots, celery, and wine, add some re-hydrated peppers and some other spices, and it sounds a lot like my chili recipe...

 

[Free Mr. Tony]

Looks great and your lasagna sounds on point as well! I've haven't cooked a lasagna ever since others never seem to amaze me. I might have to try something similar to yours.

Yes. This is nothing like the ricotta or cottage cheese versions. Real Italian versions wouldn't even top with marinara, but I am an American after all so I like that component of it. Try a besciamella sauce based lasagna, and you just might be a convert.

 

[Free Mr. Tony]

That looks good! Ain't that what them EYE-Talians call Sunday Gravy? Except a smoked version?

Similar in many ways, but many of those recipes have ribs, meatballs, etc as the meat base. This one is less fuss in my eyes, but those are definitely good too. Alot of recipes have some ground meat in them as well, but I think the all shredded meat gives it a nicer texture.