Ingredients: |
Ingredients: 1 large can (12 oz) tomato paste
1 large can (28 oz) stewed peeled tomatoes (crush with hands or fork before adding)
3 large cans (28 oz) tomato puree
1 large, finely chopped onion
2 finely chopped stalks of celery
2 finely chopped carrots
1 lb stewing beef, cut into 1" pieces
2 cloves crushed garlic
1/3 cup olive oil
1/2 cup Chianti wine
1/4 cup chopped parsley
3 or 4 basil leaves
1 1/2 large cans water
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Directions: |
Directions:Put oil into large pot and heat over medium heat until hot. Add garlic. Heat for 30 seconds or until you smell the aroma of the garlic, then add stewing beef. Sear beef on all sides. Add tomato paste and continue heating over medium heat, stirring constantly. Add tomato puree, onion, celery and carrots, stir well. Add stewed peeled tomatoes, then using the can that the peeled tomatoes were in, place 1 1/2 cans of water in the pot. Add parsley and basil and stir well. Reduce heat to low and cover. Simmer for about 1 hour, stirring occasionally. Add wine. Simmer for an additional 1-2 hours, or until flavor is perfect (should have a sweet tomato taste, not bitter). Watch carefully to make sure that sauce does not reduce too much. If so, add more water. If you want a thicker sauce, either add more paste or simmer uncovered. Remove stewing beef before serving if desired and serve separately.
This recipe comes from Ruben's Italian mother, Natalia Varone Prodigalidad. Every Sunday, she would gather the family ‘round and make a delicious meal - of which this sauce was a big part. We miss her dearly and think of her every time we make this sauce. Ruben & Hilde Prodigalidad |
Personal
Notes: |
Personal
Notes: This recipe comes from Ruben's Italian mother, Natalia Varone Prodigalidad. Every Sunday, she would gather the family ‘round and make a delicious meal - of which this sauce was a big part. We miss her dearly and think of her every time we make this sauce. Ruben & Hilde Prodigalidad
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This recipe for Mama's Ragu is from