Welcome to Chef's World: HOW TO MAKE ITALIAN RAGU AT HOME

Thursday, June 16, 2011

HOW TO MAKE ITALIAN RAGU AT HOME

1:02 AM |

Posted by Engr. Md.Riazul Islam |

Ingredients:

• 1 minced carrot 17

• 1 minced onion

• 1 piece of celery minced

• 6 spoons of extra virgin olive oil

• 1/2 kg of ground meet (veal, but you can also mix veal and pork)

• 1 or 2 glasses of a good red wine

• 400gr of tomato puree (passata)

• 1,5 liter of broth

• salt

Preparation & Cooking:

Fry the minced carrot, onion and celery with the extra virgin olive oil. Before they get

colored, add the ground meat and mix it well, using a fork to distribute it well among the

ingredients, avoiding creating meatballs.

Add the wine (it's better to use a good wine, maybe the same you're going to drink

together with your ragu dish).

When the wine evaporates, add the tomato puree

and half a glass of water.

Mix it all well and low the gas to the minimum

possible. Once in a while, when it dries, add a

couple cookwares of broth and go ahead like this

for the next hours.

The friend who introduced me to Italian ragu uses to leave the gas on (the very minimum)

and go to bed, so it cooks through the night. I do not counsel you to do the same, as I find

it very dangerous as we always have to pay attention to gas. But it renders the idea of

how long it needs cooking, and how low the gas may be.

When it's done it'll have a rust color and is ready to season your pappardelle , the ideal

pasta shapes for this sauce

tip: Before mixing it with the pasta, add a piece of butter and mix it well.

Labels: Italian