Prep time: 10 min Cook time: 2 hours 50 min
Total time: 3 hours
Yield: 6/8 servings
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork
- 3.5 oz Shallots
- 3.5 oz Celery
- 3.5 oz Carrots
- 10 oz Tomato Puree
- 1/2 Bottle Red Wine
- 1 Spoon Olive Oil
- Salt
This is one of the most famous Italian Sauces. It takes a while to make because it has to cook slowly, but homemade Ragù is simply delicious. I usually make a lot of it and freeze the rest in many one-serving portions.
Instructions
- Prepare all your ingredients, then start by mincing all the vegetables. I use the food processor.
- Brown the vegetables in a frying pan adding the olive oil and a pinch of salt.
- Add all the meat and salt it. Break the meat down with a wooden spoon until it is well mixed with the vegetables (third picture). Cook on a slow fire until the meat no longer appears pink.
- When the meat is cooked and it has absorbed most of its fat, sprinkle it with the red wine. Let it cook until most of the liquids are absorbed.
- Add the tomato puree, mix it in well, and let the sauce cook for at least another half a hour.
- Your homemade Ragù is ready. The traditional pasta pairing is with tagliatelle or fettuccine. Another popular one is spaghetti of course.
- You can also use Ragù to make a crostini or bruschetta appetizer. Toast or grill the bread on both sides, add the Ragù on top and serve immediately.
- I also love to serve Ragù on top of Italian Polenta, finer corn grits, trust me it is exquisite. (Final picture.)
Ragù Bolognese by September-20-2015
Camilla Isley 