Servings: 6 people
Calories: 428kcal
Ingredients
- 2 pound beef minced
- 2 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 unit carrot
- 1 unit onions yellow (see notes)
- 2 stalks celery
- 2 cloves garlic
- 2 tsp tomato paste
- 2 cup authentic Italian tomato sauce (see notes)
- 1 tbsp basil leaves
- 1 leave bay leave
- 1 tbsp oregano
- 1 tbsp parsley chopped
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp salt
- 4 tbsp wine white
- 2 cups broth vegetable (see notes)
Instructions
- Gather all your ingredients. Start making soffritto. Chop celery, carrot, onions and garlic.
- In a deep casserole, add butter and EVOO. When the butter has melted, add the soffritto and let it cook for 5 minutes.
- At this point at the beef, let it brown a little bit. Add the salt.
- At this point, add the tomato paste, mix it well and then add the 2 cups of authentic Italian tomato sauce or passata with the basil and the oregano.
- After 5 minutes, add the bay leave and the wine, cook it until the wine has evaporated.
- At this point add 2 cups of broth, cayenne pepper, and black crushed pepper. Let it simmer for 2 hours.
- Add the chopped parsley, mix it and cook it for 5 more minutes. Now your ragu' is ready! MANGIA!
Notes
- Instead of onions, you can use shallots which provide a more delicate flavor.
- In case you buy a ready-made tomato sauce, my tip is to remember to add 1 teaspoon of sugar to remove the acidity.
- I prefer to use vegetable broth, for a more intense flavor you can use beef broth.
- You can modify this recipe adding half veal or pork meat. If you want you can enrich the ragu’ adding peas and mushroom.
- You can refrigerate the sauce for 3-4 days or you can freeze it for up to 8 weeks.
Nutrition
Serving: 5tbsp | Calories: 428kcal | Carbohydrates: 3g | Protein: 29g | Fat: 32g | Sodium: 950mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 4mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!