Today we will see the recipe for making a delicious backyard ragù, a flavorful and fragrant sauce made with white meats, ideal for dressing pasta.

If you like pasta sauces, don’t forget to read the recipe

Difficulty: Very easy
Cost: Economical
Rest time: 2 Minutes
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

86.72 Kcal

calories per serving

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Energy 86.72 (Kcal)
Carbohydrates 2.88 (g) of which sugars 1.32 (g)
Proteins 7.57 (g)
Fat 4.72 (g) of which saturated 1.55 (g)of which unsaturated 1.86 (g)
Fibers 0.79 (g)
Sodium 36.28 (mg)

Indicative values for a portion of 100 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 for 2 people

1.8 oz chicken
1.8 oz turkey
1.8 oz rabbit
1 carrot
1 stalk celery
1 red onion
1/4 red wine
3 leaves sage
1 sprig rosemary
1 clove garlic
1 tbsp extra virgin olive oil
1 knob butter

Tools

1 Knife
1 Cutting Board
1 Pot

Procedure

For a good backyard ragù, I recommend using various types of meat such as chicken, turkey, rabbit, or duck, flavored with rich aromas. In this recipe, white meats are used (hence the name) and there is no tomato.

When I prepare backyard ragù, I like to have a very fine texture, so I cut the meat with a knife and pound it to obtain a very tender mince.
When the meat is properly pounded, it’s time to focus on the base of our ragù. In a hot pan, add a drizzle of extra virgin olive oil (or a knob of butter), the butter, a clove of garlic, and sauté.
After melting the butter, add the sage leaves and rosemary, and sauté gently to infuse with flavor.
Take the celery, carrot, and onion and cut them into thin and even cubes, which you will add to the pan with oil and sage.
Sauté for a few minutes over high heat until it begins to sweat, then it’s time to add the finely chopped meat.
Deglaze the ragù with red wine, mix well, and when it has completely evaporated, let it cook for another 20-30 minutes over low heat.
If the ragù dries out too much, add a few tablespoons of water until the end of cooking.
Now that the backyard ragù is ready, let’s taste it, adjust the salt, and it’s ready to be used. I recommend long pasta like spaghetti or linguine.
When you drain the pasta al dente, toss it in the pan with the ragù for a couple of minutes. For creamy pasta, add a drizzle of oil or a small piece of butter.
Your backyard ragù is ready!