The Beef and Sausage Ragù is a pasta sauce my mom taught me to make, the rich kind that when you dress the pasta it serves as a complete dish. Perfect for dressing fresh Tagliatelle but also short ridged pasta that retains it.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 594.26 (Kcal)
- Carbohydrates 11.51 (g) of which sugars 8.98 (g)
- Proteins 28.12 (g)
- Fat 45.92 (g) of which saturated 5.38 (g)of which unsaturated 5.04 (g)
- Fibers 4.39 (g)
- Sodium 2,535.67 (mg)
Indicative values for a portion of 182 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
- 9 oz ground beef
- 9 oz sausage
- 3 tbsp extra virgin olive oil
- 1 carrot
- 1 shallot
- 1/3 cup red wine
- 2 leaves bay leaf
- 1 stalk celery
- 2 sprigs rosemary
- 3 cups tomato sauce
- 1 tsp coarse salt
Tools
Affiliate links are present in the recipe
- Kitchen Scale
- Cutting Board
- Knife
- Pan
- Wooden Spoon
Steps
Dice the celery, carrot, and shallot into small cubes, finely chop the rosemary needles, and sauté them in the pan with bay leaf and oil. After a few minutes, add the ground meat, the sausage without the skin, and let it brown and dry.
Deglaze with the red wine, pour in the hot tomato sauce, and continue cooking on a very low flame for 1 hour and 30 minutes. Remove the bay leaves and dress the pasta.
