Ingredients- 2 celery stems - 2 carrots - 1 onion - 600g of ground beef (if you like you can mix 400g of beef and 200 of pork) - 1 glass of red wine - 400g of tomato sauce - 3 laurel leaves (bay leaves) - oregano, rosemary, salt and pepper
With this recipe you are going to make a lot of ragu', you can use part of it fresh for a great pasta and freeze the rest in small containers for later. It's always nice to have some home made ragu' in the freezer :-) |
Cut the celery, mash it with a mixer. In a pan warm some oilve oil and add the celery. Low fire. |
Cut the carrots, mash them in the mixer and add them in the pan. |
Cut the onion, mash it in the mixer and add it in the pan. |
On med heat stir constantly until the vegetables are cooked. Add more olive oil if they start to stick on the pan. Prepare the ground meat in small pieces. |
Add the ground meat in the pan, and stir until the meat is well mixed with the veggies and it starts to look dry. |
Add rosemary, oregano, salt and pepper to taste. |
Add the glass of red wine (white wine is also ok, the ragu' will be less red and a lighter) and stir until it will be completely absorbed and evaporated. Add the laurel leaves. |
Add the tomato sauce and stir. Cover the pot and put on low heat. |
Cook for about 30 min. Serve hot. |
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