The simple ragù, as I call it, is the quintessential Sunday sauce in my family. A good soffritto, mixed ground meat, and tomato pulp, left to cook slowly for a couple of hours, release a fragrance that smells like home and tradition. Preparing it is really easy, yet its taste is something special. I grew up with the sound of the ladle stirring the ragù while my mom was rolling out the pasta dough and cutting homemade fettuccine. Meanwhile, my dad, coming home from work, couldn’t resist dipping a piece of bread into the sauce bubbling in the pot, always risking a scolding from my mom.
Perhaps it’s because of these memories that I still prepare it with so much love. But also because it’s a sauce that is never wasted: perfect for pasta, great for cooking meatballs or stew, and if there’s a little left over, it becomes the ideal base for a flavorful risotto. In short, a simple recipe, one that warms the heart and fills the family table.
Before moving on to the recipe, I also remind you
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Energy 216.47 (Kcal)
- Carbohydrates 11.96 (g) of which sugars 0.58 (g)
- Proteins 8.05 (g)
- Fat 15.88 (g) of which saturated 4.92 (g)of which unsaturated 7.79 (g)
- Fibers 2.09 (g)
- Sodium 773.32 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 onion
- 1 carrot (small)
- celery
- chili pepper
- 1 clove garlic
- 1.1 lbs mixed ground meat
- 2.6 lbs tomato pulp
- to taste coarse salt
- A few leaves bay leaf (or basil)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
Preparation
Clean and finely chop the onion, celery, garlic, and carrot. Put everything in a pot with the oil and a piece of chili pepper, if you like the spicy touch. Sauté over low heat until the vegetables become golden and release a good aroma. At this point, add the ground meat, slightly increase the heat, and cook it for a few minutes, stirring often to crumble it well. When it has changed color and is well browned, you can move to the next step.
Now add the tomato pulp and a pinch of coarse salt. Raise the heat and bring to a boil, then lower it to the minimum and let it cook gently for about two hours, stirring occasionally.
The ragù will be ready when it has reached a thick consistency, and on the surface, you will notice the oilier part rising. Just before turning off the heat, add some whole bay leaves to flavor, or basil if you prefer a more
NOTES
If the ragù dries out too much during cooking, add a little hot water or broth to keep it soft. Conversely, if it’s too liquid at the end, let it cook for a few more minutes without a lid.
The ragù keeps in the fridge for 2-3 days in a tightly closed airtight container. You can also freeze it in portions and have it ready to dress pasta or prepare lasagna.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ
Can I use only beef instead of mixed meat
Yes, but the taste will be different because the mixed meat makes it richer.
