Ragout is one of the dishes that best represents Italian cuisine abroad. The recipe of Ragu is a tradition that in Italy is handed down from mother to children.
In Italy, ragout is such a traditional dish that it doesn’t have a proper recipe. The definition of the sauce recipe is: minced or chopped meat, cooked over low heat for many hours, with the addition of tomato and flavors that change according to the area. The most famous Italian ragout are Bolognese Ragù and Neapolitan Ragout.
What we propose today is a simple, genuine and traditional recipe from which you can start to make the sauce as you like.
For a good Ragout is important the quality of the ingredients. Look for genuine, organic, natural products and km 0. The unique flavor of your dishes will reward you.
INGREDIENTS:
700g tomato purée
40g warm water
2 Carrots
2 Stalks of celery
1/2 Onion
2 Cloves of garlic
500g Minced meat
250/300 ml Olive oil
200 ml wine
Leaf aromas
Salt, pepper Q.B.
RECIPE FOR THE RAGU'
For a good sauce, first of all, prepare the sauté. Then clean and chop carrots, celery, onion and garlic. Onion can be replaced with shallots. Remove the soul from the garlic to make it more digestible.
Put your chopped vegetables and put them in a high pot with a thick bottom, preferably non-stick. Add oil and aromas in leaves (we recommend basil, thyme, rosemary). Put the pot on the stove over high heat and wait for it to start frying. When frying add the meat, lower the heat a little and mix the meat well so that they do not form "lumps" too large.
You can use both minced beef and pork. We advise you to make half and half in order to have a tasty sauce.
When the meat is well browned add the wine and let it evaporate over low heat, stirring constantly.
Add salt and pepper, the puree and the water (the latter, before being added, can be used to rinse the container of tomato sauce). Stir, add the lid put the fire to a minimum. When it boils stir again, adjust the salt, move the pot to the smallest cooker you have and put the flame to a minimum. Boil your meat sauce with the lid for at least 2 hours stirring occasionally.
The more you cook your meat sauce, the more dense and tasty it will be. Once cooked, let it rest closed for at least an hour.
It’s time to enjoy your meat sauce. Perfect for pasta, spaghetti, lasagna, cannelloni. Try it still hot on a slice of bread.
