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Moms Hearty Meat Ragu

The.Meal.Reel's picture
A classic hearty ragu that pairs perfectly with a wider shaped noodle like fresh taglietelle or a dry noodle like penne. Make sure you let this sauce sit overnight so the flavors become more pronounced.
Ingredients
  Ground veal 18 Ounce
  Freshly ground black pepper To Taste
  Dry red wine 2 Cup (32 tbs)
  Extra virgin olive oil 2 Tablespoon
  Fresh rosemary 1 Tablespoon, finely chopped
  Fresh thyme leaves 1 Tablespoon
  Tomato paste 2 Tablespoon
  Whole peeled tomatoes 28 Ounce, canned
  Garlic 2 Clove (10 gm), thinly sliced
  Celery 3 Ounce, finely chopped
  Carrot 3 Ounce, finely chopped
  Yellow onion 6 Ounce, finely chopped
  Italian sausage 4 Ounce
  Ground beef 18 Ounce
  Kosher salt To Taste
Directions

Heat the extra virgin olive oil over medium heat, then add the fresh herbs to infuse the oil. After about 30 seconds dump in your vegetables and garlic. Saute for about 5-10 minutes or until the onions become translucent and the vegetables are soft.

Next, add the tomato paste and stir the vegetables to incorporate. Cook the mixture for about 5 minutes or until the tomato paste turns rusty in color. Keep stirring here because you don't want the paste to burn to the bottom of the pot.

It's time to add the ground meats. Crumble all of it into the pot and stir to incorporate. Do you best to break up the large chunks of meat as they will make your sauce very bland in taste. Cover the pot and cook until all the meat is cooked through. Stir and break up the meat throughout this step. The meat should cook through in about 10 minutes.

Add the red wine and reduce the liquids by half, then add the tomatoes crushing them with your hand as you place them in the ragu. Don't forget to pour the juices in as well. Season the ragu with a little salt and pepper and simmer until it has reached a desired consistency...about 40 minutes. Cool and reserve.

Tip: A ragu like this tends to taste better the next day so try and prepare it ahead of time!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty, Rich
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Meat
Interest: 
Everyday, Party
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6
Story
This ragu reminds me of the spaghetti sauce my mother used to make when I was a little one. It brings back fond memories from my childhood.
Subtitle: 
Italian Meat And Tomato Pasta Sauce

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1 Comment

shantihhh's picture
The ground veal really adds to the texture of a gravy/ragu/sauce. Veal is a moist healthy meat. Before folks getting upset about consuming veal-there is the white milk fed veal, and the now humane raised pinkish veal! Veal has always been popular with Italians. I always make veal meatballs the way I learned from long ago neighbour, Annie Armanini. When I was 11 or 12 I watched carefully how she cooked many things and learned some treasured recipes. Another popular ground meat combination in Eastern Europe is 50/50 beef/lamb so tasty! Shanti/Mary-Anne