Ragù Meat Sauce
Ragù Meat Sauce
Ingredients
- 3 onions, coarsely chopped
- 3 carrots, peeled and cut into chunks
- 3 stalks celery, cut into pieces
- 1/2 head garlic, peeled and finely chopped
- 3/4 cup (180 ml) olive oil, approximately
- A can or a tube 5 1/2 oz (156 ml) tomato paste
- 3 lbs (1.35 kg) ground meat of your choice (beef, pork, veal, sausage), approximately
- 1 bottle 3 cups (750 ml) Italian red wine
- Herbs of your choice (bay leaf, thyme, sage, rosemary)
Instructions
- In a food processor, finely chop the onions, carrots, and celery.
- In a large saucepan, gently soften the vegetables and garlic in the oil for about 1 hour, stirring frequently. Add oil, as needed. Season with salt and pepper.
- Add the tomato paste and cook for about 8 minutes, stirring until the olive oil becomes orange in colour.
- Increase the heat and add the meat. Season with salt and pepper. Sauté for 10 to 15 minutes. Add the wine and bring to boil. Simmer gently for about 2 hours, stirring frequently, until the sauce has a good consistency. Add the herbs and season to taste.
- Serve over broad pasta, like fresh tagliatelle, if you want to respect the tradition. Otherwise, fettuccine or pappardelle would also be good choices. Serve with a green salad and a glass of red wine. Buon Appetito!
Ragù Meat Sauce