Lean meat ragu is the only ragu I make at home. No fatty meat, just quality meat and tomatoes.
This simple ragu, which I’ve been making for years and use as a seasoning for my many dishes, is proof that eating well doesn’t mean giving up flavor.
It’s a rich meat sauce, lighter than the classic ground meat ragu, but that doesn’t mean it’s not tasty.
The lean meat makes the dish less greasy and more digestible, without losing flavor, while the long cooking with tomato, herbs, and spices creates an intense and really tasty sauce.
It’s perfect for those who want a healthy dish like me. I use it to dress pasta, polenta, lasagna, or as a base for simple and hearty unique dishes.
I’m sure if you try it, you won’t let it go.
Moreover, I have the good fortune to use my homemade sauce, with my father’s tomatoes. But you can find good ones on the market.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making lean meat ragu
- 1.1 lbs lean ground meat
- 2.1 cups tomato puree
- 1 small onion
- 1 carrot
- 1 celery stalk
- 1 sprig rosemary
- 1 leaf bay leaf
- 4 tbsps extra virgin olive oil
- to taste fine salt
Tools
- 1 Chopper
- 1 Peeler
- 1 Casserole
- 1 Spoon
Steps for lean meat ragu
To make lean ground meat ragu, start by cleaning and washing the vegetables. Once ready, chop them with a chopper.
In a 20 cm casserole, pour the extra virgin olive oil and sauté over low heat until softened.
Add the lean meat and let it brown well, stirring, until it changes color
Add the tomato puree and adjust the salt
Cook over low heat for about 45-60 minutes, stirring occasionally and with the lid on. At the end of cooking, add the sprig of rosemary and the bay leaf, mix with a wooden spoon and let it rest for about ten minutes, so that the herbs release their flavor.
By adding them towards the end, or just before serving, you keep color, aroma, and flavor alive.
Storage
The ragu should only be stored after it has completely cooled, closed in an airtight container: in the refrigerator it lasts 3-4 days, while in the freezer up to 3 months without losing too much flavor.
Mark the date if you freeze it, and always reheat it very well before consuming it, to avoid hygiene risks and maintain food quality and safety
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