Meat sauce for your homemade pasta
Ok! I leave you here the Real Italian Meat Sauce (Ragu) recipe as promised. Try it and let me know...I’m sure it’s the tastiest ragu you’ve ever eaten.
![bolognaise-sauce-course-tuscany](https://i0.wp.com/www.cookingclassesintuscany.net/wp-content/uploads/2012/11/ragu.jpg?resize=720%2C960&ssl=1)
INGREDIENTS 4 people:
1 carrot
![bolognaise-cooking-class](https://i0.wp.com/www.cookingclassesintuscany.net/wp-content/uploads/2012/11/IMG-20120723-WA0002.jpg?resize=800%2C597&ssl=1)
PROCEDURE:
- Chop the onion, carrot, and celery. Pour some extra virgin olive oil over the bottom of a pot, and cover it. Add the “soffritto” (chopped veggies) and fry until soft.
- Add the minced meat and sausages (no skin). Allow to cook until the meat becomes grey. Add the wine and let evaporate.
- Add the tomatoes and cloves, if peeled tomatoes, cut them with scissors directly in the can
- Allow to simmer until the meat and sauce are well mixed (at least one hour, max 4 hours), stirring occasionally.
- Add salt during the last 5 minutes of cooking.
Buon Appetito! The ragù is now ready.
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