Top | Main Dishes

Sugo di Carne

(recipe, Carrie Floyd)

primary-image, l


This dish is so popular at Portland's Caffe Mingo that the recipe is printed out on small cards at the restaurant, anticipating requests. It's a wonderful thing to make on the weekend when you're around the house and then reheat during the week for dinner.


  1. 2 to 3 Tbsp. olive oil
  2. 2 lb. beef bottom round
  3. Salt and pepper
  4. 2 medium red onions, chopped
  5. 1 can (28 ounces) whole peeled tomatoes, chopped
  6. 1 bottle (3 cups) red wine
  7. 6 oz. brewed espresso
  8. 1 can (6 ounces) tomato paste
  9. 1½ lb. penne pasta
  10. Parmesan cheese


  1. In a large, heavy-bottomed, ovenproof pot, heat the olive oil. Season the beef with salt and pepper, transfer it to the pot, and cook over medium-high heat until browned on both sides.
  2. Add the red onions and cook 8 to 10 minutes or until softened. Add the remaining ingredients (except the pasta and Parmesan), cover, and cook in a 375-degree oven for 3 to 4 hours, checking the meat after 2 hours and replenishing the liquid if necessary (use water or broth). Continue cooking, covered, until the meat is fork-tender.
  3. Remove the beef from the pan. When cool enough to handle, shred the meat and return to the sauce to reheat. Season to taste with salt and pepper.
  4. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and toss with the meat sauce. Serve warm with freshly grated Parmesan cheese.