Simple Meat Ragu Recipe. Today I present the recipe of a classic of Italian cuisine, the meat ragu.
This simple but very tasty version is really easy to prepare. With a few simple and genuine ingredients, you will prepare a perfect sauce to dress pasta, make lasagna and cannelloni, but also to accompany meatballs and polenta.
In any case, you will prepare a ragu that will make your Sunday lunch special or any other important occasion.
And speaking of sauce, you might be interested in:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 l tomato purée
- 7 oz ground pork
- 10 oz ground veal
- 1 carrot
- Half onion
- 1 stalk celery
- 3 tbsps extra virgin olive oil
- Half cup white wine
- to taste salt
Tools
- Knife
- Cutting board
- Pot
- Lid
- Wooden spoon
Steps
Peel the carrot, the onion and finely chop them. Remove the strings from the celery stalk and mince it.
In a pot, heat the extra virgin olive oil over medium heat. Add the chopped vegetables and sauté for about 5 minutes, stirring occasionally, until they become soft.
Add the ground pork and veal and mix well with a wooden spoon to break up the meat and cook it evenly until it is well browned.
Add the half cup of white wine and let the alcohol evaporate, continuing to stir.
Pour the tomato purée into the pot, salt and stir. Lower the heat, cover with a lid, and let the ragu simmer for at least 1 and a half hours, stirring occasionally. If the ragu thickens too much, you can add a bit of hot water.
If you liked this recipe, you might be interested in:
Sunday Lasagna 5 Super Tasty Recipes
Storage and Tips …
Store in the fridge in an airtight container.
Consume within 2 days.
If you want, you can freeze the ragu to have it ready when needed. In this case, consume it within 3 months.
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