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Luigina's Aviano Ragu Sauce Recipe

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This recipe for Luigina's Aviano Ragu Sauce is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped onions
Olive oil
Herbs: Sage/rosemary/lemon thyme (all optional)
One lb. lean meat (ground beef, turkey, mixed beef with pork or veal, whatever you like)
one glass of red wine
Tomato sauce (small can) or canned tomatoes with a spoon or two of tomato paste
(Optional: In winter add crumbled bacon or sausage.)
Directions:
Directions:
1. Pour some olive oil in a large pan or pot and saute onions until soft.
2. Add spices that you like.
3. Add meat and brown.
4. Add wine. Simmer on medium; then lower temperature. When thickened, add salt and pepper. (Not too much salt.)
5. Add tomato sauce and a little water. Boil for 40 minutes covered or 2 – 3 hours uncovered on slow heat. Add liquid if needed.
6. Add a little milk to cut acidity.

Serve on pasta of your choice. Leftovers can be frozen.
Preparation Time:
Preparation Time:
1-3 hours
Personal Notes:
Personal Notes:
This recipe was prepared and shared with a group of American teachers by an Italian woman in Aviano, which is north of Venice and at the base of the Dolomite Mountains. It is DELICIOUS!

 

 

 

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