Ragu' Di Carne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
Small handful of fresh parsley, chopped
2 carrots, finely chopped
12 ounces ground veal or beef
12 ounces ground pork or sausage
Sea salt and freshly ground black pepper
Italian seasoning
2/3 cup of red wine (add more to sweeten the sauce if needed)
14-ounce can of plum tomatoes (San Marzano), drained and finely chopped
3 tbsp. tomato paste
Grated Pecorino Romano or Parmesan cheese to serve
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Directions: |
Directions:Fry the onions, celery, garlic, parsley, and carrots in a generous amount of olive oil for 10 minutes or until the onion is transparent. Transfer to a plate.
Heat some more olive oil over a higher heat and fry the meta until it is very brown. Return the vegetables to the pan and season. Reduce the heat and simmer the meat and vegetables for 20 minutes, adding more oil if necessary.
Pour in the wine and bubble until it evaporates. Add the tomatoes, tomato paste, and Italian seasoning to taste. Simmer at the lowest heat for 1-2 hours, checking that the sauce isn't drying out. If it reduces too much, then add more tomatoes or wine but never add water.
Put the pasta in lots of boiling, salted water and cook until al dente. Drain well, pour into a warmed dish and top with the sauce. Serve immediately, sprinkle with grated Pecorino Romano or Parmesan cheese. |
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Personal
Notes: |
Personal
Notes: When I make ravioli, I always have Italian sausage in the sauce. I don't know why but I just do. This is a wonderful sauce for rigatoni or penne.
Nonna Mela always said that using chicken thighs will sweeten the sauce. The carrots and red wine also help to sweeten the sauce. Some add sugar to their sauce, but Nonna had very strong feelings about adding sugar. She would say, "Never add sugar Leeza!"
For a quick sauce, you can substitute Del Grosso and add instead of the tomatoes. It will still be a very tasty sauce. Nonna Rose always keeps us in Del Grosso when we come home to Pennsylvania since Del Grosso sauce is about $7.00 a jar in North Carolina.
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