Classic Ragu - Tried & True
By: Ashley & Jason ...
Published: Tuesday, January 5, 2010 - 10:52am

Ingredients




1 small carrot, finely diced
1 medium onion, finely diced
1 rib of celery, finely diced
1 clove of garlic
pound quarter  of sausage meat
pound half  ground veal
1 1/2 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
olive oil

salt & pepper

Preparation

1 In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard. 2 On medium heat sauté veggies slowly for about 10 minutes - so they are not brown but translucent. 3 Raise the heat slightly & add in meat - breaking up the pieces with a wooden spoon. 4 Season with salt & pepper. 5 Add tomatoes & half a glass of water. 6 Bring up to boil. 7 Lower to a very low simmer for 2.5 hours stirring occasionally. 8 Toss with your favorite pasta. 9 If sauce becomes too thick, add a little pasta water.

About


Everyone has gotta have one - here is our classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle .... the list goes on!