Meat sauce for your homemade pasta
Ok! I leave you here the “real ragu” recipe as promised. Try it and let me know...I’m sure it’s the tastiest ragu you’ve ever eaten.
INGREDIENTS 4 people:
1 medium onion
1 carrot
1 carrot
1 celery stalk
500 gr ground meat (250gr beef and 250gr pork)
2 tuscan sausages (only if you have sausage with just pepper and salt, no other flavors)
1 can peeled tomatoes or 1 bottle of Tomato sauce (I use the one from Mutti)
4 cloves
Extravirgin olive oil (EVO oil)
1/2 glass white wine
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) and allow to cook until the meat becomes grey. Add the wine and let evaporate.
- Add the tomatoes and cloves, and if the tomatoes are peeled, cut them with scissors directly in the can
- Allow simmering until the meat and sauce are well mixed (about one hour), stirring occasionally.
- Add salt during the last 5 minutes of cooking.
Buon Appetito! The ragù is now ready.
This is the classic ragù that my grandmother taught me: a delicious, versatile sauce that can be used in many ways: added to lasagne, any type of pasta, for meatballs …
When I was small, my grandmother made me taste it on a slice of Tuscan bread (bread without salt).
This will always be the most delicious way of eating ragù for me.
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