Mom Sara’s Meat Ragù: the Fragrance of My Sundays.
It was my mom’s signature recipe, and I still remember the scent wafting from the kitchen into my bedroom on Sunday mornings.
I would wake up, go to the kitchen, and when she wasn’t looking, I would grab a piece of bread and dip it into this wonderful sauce that simmered for hours.
I found the recipe and decided to prepare it for Christmas lunch.
So what are you waiting for? Let’s prepare together this Mom Sara’s Meat Ragù: the Fragrance of My Sundays.
Eh belìn, how good!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: Mom Sara’s Meat Ragù: the Fragrance of My Sundays
- 1 yellow onion
- 1 carrot
- 1/2 bunch chopped parsley
- 1/4 stalk celery
- 7 oz ground beef
- 1.75 oz luganega sausage
- 28 oz canned peeled tomatoes
- to taste extra virgin olive oil
- to taste chili pepper
- to taste fine salt
Tools: Mom Sara’s Meat Ragù: the Fragrance of My Sundays
For cooking my sauce, I used a stainless steel pot with a thick bottom suitable for long cooking.
- 1 Pot
Steps: Mom Sara’s Meat Ragù: the Fragrance of My Sundays
Mom Sara’s Meat Ragù: the Fragrance of My Sundays.
The original recipe from my mom.
First, in a pot with a thick bottom, pour some oil and add finely chopped carrot, celery, and onion; sauté.
Add the parsley, meat, and luganega sausage, stir and let it brown slowly.
Finally, add the two cans of peeled tomatoes with their tomato juice and mash the peeled tomatoes with a fork.
Cook covered without completely sealing for at least two hours over low heat, checking occasionally. Cook until the sauce has fully reduced, and at this point, if you like, add some chili pepper and adjust the salt.
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FAQ (Frequently Asked Questions)
How to store it?
In the fridge in an airtight container for up to 2 days.
Can it be frozen?
Yes, I recommend portioning it according to your needs. I place it in jars with the necessary amount to season pasta for two or three people (one and a half tablespoons per person), take them out of the freezer the night before, and put them in the fridge.
Can I use the ragù only to dress pasta?
I also use it to make bruschetta.
