The meat ragù sauce in central-southern Italy is the sauce classic prepared on Sundays, because every Sunday is like a big celebration and this sauce enhances every dish, especially fettuccine, homemade tagliatelle, or lasagna and baked pasta.
In many countries of the central south, ragù is made with small pieces of meat and then used to dress pasta.
For a recipe made according to tradition, it should be cooked slowly and even for 2 hours.
Ragù, even though recipes vary from place to place, is also very popular in Emilia Romagna with a slightly different recipe.
I recommend trying my meat ragù sauce, just as I propose it and you will be very satisfied!
Try making this recipe yourself and if you make this or any of my other recipes, send me photos and I’ll publish them on my page with your name.
Approx. 870 Kcal total.
- Difficulty: Medium
- Cost: Medium
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Meat Ragù Sauce
- 14 oz Ground veal (lean parts)
- 5 oz Ground pork (lean parts)
- to taste Salt
- to taste Pepper
- 1 tbsp Extra virgin olive oil
- 1 Medium onion
- 18 oz Canned peeled tomatoes
Tools
- 1 Pan pan
Preparation of Meat Ragù Sauce
Take a non-stick pan, put the chopped onion with 1 tablespoon of extra virgin olive oil, let it fry, then add the ground pork and veal, mix well and let it cook for about 10 minutes, stirring occasionally.
Add salt and pepper, mix well and add the peeled tomatoes passed through a strainer, mix again and let it cook on a slow fire for about an hour, stirring occasionally.
I leave the meat ragù quite thick because I prepare some classic sauce aside, the recipe of which you can find here, and add it as needed to dress the pasta.
