Wednesday, September 12

Classic Italian Ragu: Age-old, Tried & True


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.
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