When you hear ‘ragù’, you immediately know it’s a meat-based sauce. The recipes vary from region to region and in every home, there’s a family version. In my ragù, sausage must never be missing and most of the time I prepare this, the Mixed Meat Ragù with which I dress homemade pasta like spaghetti alla chitarra. To be worthy of its name, you must leave it on a very low heat for at least 2 hours so that the meat releases all its flavor.
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 7 oz lamb
- 3.5 oz sausage
- 7 oz pork loin
- 1 golden onion
- 1 stalk celery
- 1 carrot
- 1 clove garlic
- 1 sprig rosemary
- 2 leaves bay leaf
- 1/2 glass red wine
- 1 tbsp extra virgin olive oil
- 1 tsp fine salt
- 2 pinches pepper
- 24.5 oz tomato sauce
Tools
- 1 Pot in.11
- 1 Wooden Spoon
- Cutting Board
- Mezzaluna
- Meat Grinder
Steps
In a pot (preferably a clay one), pour the extra virgin olive oil and gently sauté all the chopped flavors with the mezzaluna and bay leaves. Mince the piece of lamb and pork loin with a meat grinder while the sausage should be peeled and crumbled. Add the meats to the sauté, let them brown well, pour in the red wine, and let it evaporate. Add the previously heated tomato sauce, salt, pepper, and let the mixed meat ragù cook on very low heat for 2 hours, stirring occasionally.
