Italian - Salse e sughi

Sunday Ragu

  • Difficulty Easy
  • Servings 4 people
  • Preparation Time 15 minutes
  • Cooking Time 180 minutes
  • Ragu is a classic meat sauce is a traditional Italian recipe handed down from generation to generation, in fact there is no family that does not keep its own recipe for meat sauce "the way grandma used to make it" who in turn had learned the recipe from her grandmother. This is the version that my grandmother always prepared for Sunday lunch.

    1. Soffritto

    To prepare the classic meat sauce, wash and coarsely chop the celery, carrot and onion.
    Put a generous swirl of extra virgin olive oil in a large saucepan, add the chopped vegetables and turn on the heat, sauté them gently, check that they do not burn otherwise you will feel the burnt smell even when the ragout is finished. Cook for about 10 minutes, stirring often with a wooden spoon.

    2. Add the meat and other ingredients

    Add all the planned meat and mix it with the sautéed vegetables, raise the flame and proceed stirring all the time until all the mince has changed color. At this point pour in all the provided wine and let it evaporate. When the wine has almost completely evaporated add the glass of milk and stir until it is completely blended.

    Wait about ten minutes and add the tomato puree, tomato paste, salt, pepper and cloves. Stir and turn the heat back to low.

    3. Cooking

    It will take about 2 hours before the ragout will be ready (even longer if you prefer it thicker), stir occasionally with a wooden spoon so that the bottom does not burn.

    Ingredients
    • Extra Virgin Olive Oil q.b.
    • Carrots 100gr
    • Onions 100gr
    • Celery 100gr
    • Ground pork 250gr
    • Ground veal 250gr
    • Whole milk 1 glass
    • Red wine 1 glass
    • Tomato puree 400gr
    • Tomato concentrate 60gr
    • Cloves 4
    • Halls q.b.
    • Black pepper q.b.

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