Today I’m sharing my grandma’s ragù recipe, a recipe that each of us cherishes dearly.
Ragù is a classic that is never missing in Italian homes. Since we were children, we have been used to the unmistakable smell spreading through the house early in the morning, waiting for lunchtime to devour it. Onions, carrots, celery, ground meat, homemade sauce, and fettuccine: an explosion of flavors that makes this dish one of the excellences of Italian cuisine. The final bread-sopping is a must: you have to leave your plate as clean as it came out of the dishwasher!!!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Grandma’s Ragù Ingredients
- 7 oz ground beef
- 7 oz ground pork
- 1 onion
- 1 stalk celery
- 3 carrots
- to taste salt
- extra virgin olive oil
- 1/2 white wine
- 3 cups tomato sauce
Tools
- 1 Blender
- 1 Bowl
- 1 Pot
- 1 Ladle
Grandma’s Ragù Steps
First, put the meat in a bowl and set it aside.
Wash the vegetables and cut them into small pieces along with the onion. Use a food processor to chop the vegetables.
Add the oil and chopped vegetables to a large pot.
Sauté for a couple of minutes, stirring often, then add the ground meat.
When the meat has browned, deglaze with white wine and let it evaporate for a few minutes. At this point, add the tomato sauce, season with salt, cover, and simmer on low heat for an hour.
At the end of cooking, add some fresh basil leaves.
Your ragù is ready, don’t forget to do the final bread-sopping!!!
You can keep your ragù in the fridge for two days.
If you want, you can add an extra onion.
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If you need any advice, feel free to write me, I’m here to help…a big kiss UNTIL THE NEXT RECIPE!!!
