Classic Italian Ragu, everyone has their favorite, a family recipe passed down scribbled on scratch paper. "No one made it like Grandma" - well until now! Here's our classic ragu (meat & tomato) sauce that is easy & delicious, perfect for spaghetti, lasagna, tagliatelle .... the list goes on!
Ragu
1 small carrot, finely diced
1 med onion, finely diced
1 rib of celery, finely diced
1 clove of garlic
quarter pound of sausage meat
half pound ground veal
1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
olive oil
salt & pepper
In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.
On medium heat sauté veggies slowly for about 10 minutes - so they are not brown but translucent. Raise the heat slightly & add in meat - breaking up the pieces with a wooden spoon. Season with salt & pepper.
Add tomatoes & half a glass of water. Bring up to boil. Lower to a very low simmer for 2.5 hours stirring occasionally.
Toss pasta with a few ladlefuls of sauce (just enough to coat) and a ladleful of pasta water as well. You can finish with a dollop of sauce ontop if you like. Serve with fresh grated Parmesan or Aged Pecorino.
Sounds tasty, although I've never made it with veal before, only beef...will have to give it a try (if I can find minced veal in Britain, they have this thing about veal here...)
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