Classic Ragu - Tried & True
Everyone has gotta have one - here is our classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle .... the list goes on!
Total Steps
9
Ingredients
13
Tools Needed
2
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http://ruchikacooks.com/?p=1467Ingredients
- 1 small carrot, finely diced
- 1 medium onion, finely diced
- 1 rib celery, finely diced
- 1 clove garlic
- 1/4 pound sausage meat
- 1/2 pound ground veal
- 1.5 pound peeled, seeded, pureed fresh tomatoes
- 1 large can peeled tomatoes(optional)
- olive oil
- salt and pepper
- 1/2 glass water
- pasta
- pasta water(optional)
Instructions
Step 1
In a pot, add a couple glugs of olive oil and sauté the garlic clove until brown, then discard the garlic.
Step 2
On medium heat, slowly sauté the finely diced carrot, onion, and celery for about 10 minutes until translucent (not brown).
Step 3
Raise the heat slightly and add the sausage meat and ground veal, breaking up the pieces with a wooden spoon.
Step 4
Season the meat and vegetables with salt and pepper.
Step 5
Add the tomatoes and half a glass of water.
Step 6
Bring the sauce up to a boil.
Step 7
Lower the heat to a very low simmer and cook for 2.5 hours, stirring occasionally.
Step 8
Toss the ragu with your favorite pasta.
Step 9
If the sauce becomes too thick, add a little pasta water to adjust consistency.