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A staple of northern Italy's Bologna, Ragu is a meat sauce that is typically served with pasta. Though different than the French Ragout, both are derived from the verb ragouter, which means to stimulate the appetite. Ragu usually contains ground beef, tomatoes, onions, celery, carrots, white wine and seasonings.
Everyone has gotta have one - here is our classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle .... the list goes on!
- 1 small carrot, finely diced
- 1 med onion, finely diced
- 1 rib of celery, finely diced
- 1 clove of garlic
- quarter pound of sausage meat
- ½ pound ground veal
- 1½ pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
- olive oil
- salt and pepper
- In a pot add a couple glugs of olive oil and sauté clove of garlic until brown then discard.
- On med heat sauté veggies slowly for about 10 minutes - so they are not brown but translucent.
- Raise the heat slightly & add in meat - breaking up the pieces with a wooden spoon.
- Season with salt & pepper.
- Add tomatoes & half a glass of water.
- Bring up to boil.
- Lower to a very low simmer for 2½ hours stirring occasionally.
- Toss with your favorite pasta.
- If sauce becomes too thick, add a little pasta water.
Contributed by Edit
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