Today is Sunday and here in Italy Ragù Sauce is a must.
Since I have two small children, I managed to find a solution to make them eat pasta with meat sauce.
My recipe is almost similar to Ragù alla Bolognese, but it does not contain “pancetta stesa” or milk.
I hope you like it and it can help you prepare a delicious Sunday meat sauce.
- 1 celery stalk
- half onion
- 2 carrots
- 1 cup of mixed minced meat (veal-pork)
- 1 tablespoon of salt
- 1/2 cup of white wine
- 3 cups of tomato puree
- extra virgin olive oil to taste
To prepare the sauté I use a food processor, but if you want you can do everything by hand.
Finely chop the celery, carrots and onion.
In a large pot, pour and heat some extra virgin olive oil.
Add the celery, onion and carrots and let them brown for about 5 minutes on a low flame.
Add the ground meat; I have my trusted butcher prepare a mixture of ground veal and pork (50 percent and 50 percent).
Using a spoon, reduce the meat into small pieces and let it cook for 5 minutes.
Add the white wine, turn up the flame until the wine evaporates.
At this point add the tomato puree and a tablespoon of salt, stir and put the lid on the pan.
Let the sauce cook on a low flame for about 2 hours, stirring occasionally.
I usually use “rigatoni” pasta or “helicoidal” pasta.
And after adding the meat sauce, I sprinkle with grated Pecorino Romano cheese.
Let me know if you liked my recipe!
My Special Sunday Italian Ragù Meat Sauce: Like My Kids!Posted on October 9, 2022
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