Ragù
Ragu sauce, a true symbol of Italian cuisine, has managed to find its place in the hearts and on the tables of food lovers around the world. Originating from the Campania region, this warm and rich sauce is more than just a simple combination of ingredients; it is a true culinary story that reflects the traditions and culture of this area. Ragu has evolved over time, yet its essence remains unchanged: tender meat, cooked slowly, perfectly blends with tomatoes and herb aromas, creating a mix of flavors that excite the senses.
To prepare an authentic Ragu sauce, we need fresh, quality ingredients. We start with 500 grams of beef or pork, cut into small cubes. It is important to choose meat with a moderate fat content to achieve a juicy texture. In addition to the meat, we will use 2 medium onions, finely chopped, 2 carrots, and 1 celery, all diced. These vegetables will not only add sweetness to the sauce but will also contribute to a complex flavor profile.
In a large pot, we heat 3 tablespoons of extra virgin olive oil and add the onion, carrot, and celery. We sauté them over medium heat until they become translucent. Then, we add the meat cubes and brown them on all sides, ensuring that the juices are released. Once the meat has taken on a nice color, we pour in 200 ml of red wine, allowing it to boil until it almost evaporates completely. This will add a deep flavor note to our sauce.
The next step is to add 400 grams of canned or fresh peeled tomatoes, either whole or crushed. We mix the ingredients well, then season with salt, pepper, a bay leaf, and a few sprigs of fresh thyme. We cover the pot and let the sauce simmer on low heat for 2-3 hours, stirring occasionally. The slow cooking will allow the flavors to develop and blend perfectly.
Once the sauce reaches a rich and velvety consistency, it is ready to serve. Ragu pairs perfectly with al dente pasta but can also be used as a base for other dishes. For a special presentation, sprinkle grated Parmesan on top and add a few fresh basil leaves. This recipe will not only delight your taste buds but will also bring a touch of Italian tradition to your table. Enjoy every bite, letting yourself be carried away by the authentic Italian flavors of Ragu sauce.
The vegetables are chopped as finely as possible, then sautéed in a little oil (preferably olive oil). The meat is added and allowed to brown over high heat (it tends to clump together and stick, so it should be stirred and broken apart continuously). The wine is added and the heat is reduced. Once it has reduced well, the tomatoes (juice) are added, seasoned, and left on the heat until it reaches the right consistency (a softer paste). Tip: If you prefer a sauce with a marine flavor, the meat can be replaced with 2-3 cans of tuna in oil (use the oil from the cans from the beginning, adding more oil only if necessary), in which case white dry wine should be used. Remove some of the ragu sauce and mix the rest with 300 g of pasta (previously boiled). The remaining quantity is placed on plates over the pasta and then sprinkled with grated parmesan/cheese and parsley.
Ingredients: 1 onion, 2 carrots, 5 cloves of garlic, 1 stalk of celery, 300g minced beef, dry red wine, less aromatic, 200g tomato pulp (chopped tomatoes in broth or blended), pepper, salt, finely chopped hot pepper (paprika)
