The beef ragù is the symbol of homemade Italian cuisine, capable of filling the house with a warm aroma that smells like family. Ragù requires time, patience, and slow cooking so that the meat releases all its intense flavors into the sauce. Ideal for dressing tagliatelle, fettuccine, lasagna, but also a simple polenta or delicious gnocchi of both potato and pumpkin. I recommend avoiding cuts of meat too lean for the ground beef, a bit of fat is needed for a richer and tastier result. Additionally, the ragù is even better served the next day.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10.5 oz ground beef
- 1 onion
- 1 stalk celery
- 1 carrot
- 6 tbsps extra virgin olive oil
- 14 oz canned tomatoes
- 1 cup tomato purée
- salt
- 1 sprig rosemary
- 1 clove
Tools
- 1 Pot
- 1 Bowl
- 1 Knife
- 1 Food Mill
Steps
Peel the carrot and the onion. Chop with a knife along with the celery.
Pour the oil into a pan, heat it up, and add the sautéed vegetables.Let them brown over medium heat, and when they have taken on a nice golden color, add the meat and stir continuously to break it apart.
Pass the canned tomatoes through the food mill and add them to the meat with the clove and the sprig of rosemary.
Cook for 40 minutes with the lid on.Add the tomato purée, and adjust the salt. Cover with the lid and continue cooking for 1 hour.
Advice
It can be stored in the fridge for 3 days. It can also be frozen in single-portion containers.
To counteract the acidity of the tomato, you can add a few tablespoons of milk during the last 10 minutes of cooking.
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