Pellegrino Artusi included chicken livers in his bolognese. It’s not that much of an unusual ingredient, I have included them in a bolognese.
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Quick cheat fo me!
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This was a favorite of Mr. BR. I like to make an Italian sausage sauce for quick pasta dishes.
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I like amatriciana the best.
The red blooded cousin of carbonara!
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Osteria in Philly has a wonderful primo of rigatoni, cipollini onions, and sage. Very rich, so it’s best shared if one wants to dive further into the very good offerings.
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My cheat is using beef brisket barbeque that I pull apart with my hands. I keep an eye on how much smoky bark I use from the outer layer of the brisket, so that the smokiness does not overwhelm the sauce.
Nice way to use up bits of brisket left over from a BBQ meal.
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I like to make the Ethiopian version of Meat Sauce for Pasta
First I sauté Grated Onion in Nit’ir qibe till just lightly browning.
Add Minced or Ground Beef sauté till just getting a bit of color
Then add Berber, Garlic and Tomato Paste and sauté till aromatic.
Add Passata, Water or Broth and simmer 30 min. or so
Adjust with Salt and Berber to taste
Toss with Pasta and top with Ayib (Ethiopian Farmers Cheese)
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In case anyone was wondering…
I think I used this in a black eyed pea recipe!
ETA Nope; it was collards
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That sounds fantastic, and so different from most meat sauces I’ve had!
Thank you for sharing 
Ooops I meant to write Spiced Butter/ Nit’ir qibe
Thanks “Shrinkrap”
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Since I am working in a Bolognese focused Joint I get a bit bored with the Trad Ragu
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Sounds a lot like Kheema 
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My Indian Friends often comment on similar Ethiopian is to Indian.
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I’ve been meaning to ask… what’s your cool avatar? It looks like either a plant or a bird to me.
Indeed it is. Dal, dosa, curry, and all the rest.
(Though tbh @BierMonk I’ve never seen an Ethiopian recipe for ground meat other than Sambusa)
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Since this thread has gone far beyond Italian American red sauce with meat, I’ll share another. I call it Hatchio e Pepe. Make cacio e pepe by melting about five pats of butter and barely browning it with a lot of ground black pepper. I like Telicherry. Toss the pasta in. I like bucatini. Gradually build a sauce of half a cup of finely grated Parm and half a cup of finely grated Pec Rom, ladling in the well salted pasta water to nail the texture. Add diced guanciale and rajas of Hatch pepper with the last measure of cheese, toss a bit more, and serve.
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If I wanted meat sauce and someone gave me carbonara or amatriciana, I wouldn’t be a happy camper 
Sauce with a garnish of meat vs MEAT!!! sauce 
No one’s mentioned Sunday Sauce / Gravy yet? All the MEATS! Brooklyn / South Jersey / Philly / everywhere – so many delicious variations.
Plus – Short rib ragu, Pork ragu, Lamb ragu, All delicious over pasta and polenta both.
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I grew up with fresh plum tomatoes prepared into puree and paste with one fresh basil leaf in each jar curing a few months. The sauce comes together with 2 jars or more of each in a large pot along with fresh garlic, uncased Italian sausage, a hunk of pork shoulder on the bone, homemade raw meatballs. It’s a very Grandma Sunday sauce with no add’l veg or spice. A Prince spaghetti kinda meal. Lots of warmed bread. Parm cheese.
Childhood tastebuds with no other meat sauce to compare until I left Grandma’s table. And, while I have enjoyed many others, her sauce was so memorable.
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