Ragu - sauce for pasta and lasagna

Ragu Recipe - Sauce for Pasta and Lasagna

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 4-6

Welcome, dear cooking enthusiast! Today we will explore a classic recipe that always brings a touch of joy to our tables: Ragu, a delicious sauce for pasta and lasagna. This rich sauce has gained popularity worldwide, and each region has its own version, but the recipe I will present to you today is inspired by the tradition of ragu alla bolognese.

A Brief Story about Ragu

Ragu is more than just a simple sauce; it is a story of patience and love for cooking. Its origins are lost in the mists of time, but it is known to be a symbol of Italian cooking. Here, every ingredient plays an important role, and the secret lies in the preparation method. Although it may seem intimidating to cook a sauce that requires a long cooking time, the truth is that all you need to do is supervise it from time to time. Ragu transforms from a simple mixture of ingredients into an explosion of flavors, blending the sweetness of meat with the acidity of tomatoes and the creaminess of milk.

Necessary Ingredients

- 600 g ground beef (ideally a mix of chuck for a more intense flavor)
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 3 stalks of celery, finely chopped
- 50 g pancetta (optional, but adds a deep flavor)
- 50 ml dry white wine
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 1 teaspoon of pepper
- 1 cup passata (seedless tomato puree) or 2 tablespoons of tomato paste dissolved in a cup of water
- 2 cups chicken or beef broth (you can use cubes to save time)
- 1 cup of milk
- ½ teaspoon of salt (or less, depending on how salty the broth is)
- 2 tablespoons of butter (use only 1 if adding pork)

Steps to Achieve Perfect Ragu

1. Preparing the Vegetables: Start by chopping the onion, carrot, and celery into small cubes. These ingredients will form the flavorful base of the sauce, so make sure they are evenly chopped for uniform cooking.

2. Soffritto: In a large skillet, add the butter and a little olive oil, then add the chopped vegetables. Let them sauté over low heat for about 10 minutes, stirring occasionally, until they become soft and translucent. This is an essential step as the flavors intensify at this stage.

3. Adding the Meat: Add the ground meat and pancetta (if you decide to use it) to the skillet. Cook everything over medium heat, stirring, until the juices released by the meat evaporate, about 5 minutes. This step is crucial for achieving a good texture and avoiding a greasy sauce.

4. Deglazing with Wine: Pour in the white wine and let it boil until the alcohol evaporates. This step will add depth of flavor to the sauce.

5. Seasoning: Sprinkle the cinnamon, nutmeg, and pepper over the meat and vegetable mixture. Mix well to incorporate the flavors. Then pour in the passata and chicken or beef broth.

6. Simmering: Let the sauce simmer over low heat, allowing it to bubble gently for 1 hour. It is important to stir every 15-20 minutes to prevent sticking to the bottom of the pot. At this stage, the sauce may seem liquid, but don’t worry, it will thicken over time.

7. Adding the Milk: After the first hour, add the milk and mix well. This ingredient not only tenderizes the meat but also reduces the acidity of the tomatoes, giving the sauce a sweeter and creamier taste. Continue to cook over low heat for another hour or 30 minutes, depending on how thick you want the sauce.

8. Finishing: Finally, taste the sauce and adjust with salt if necessary. If you used salty broth or cubes, you may not need any additional salt.

Chef's Tip: If using pork, reduce the amount of butter used. Also, omit pancetta if it is smoked, to avoid altering the final taste of the sauce.

Serving and Variations

Ragu is perfect for serving with pasta, such as tagliatelle or spaghetti, but it is also the main ingredient in a delicious lasagna. You can add grated parmesan cheese for an extra flavor boost.

Frequently Asked Questions

- What pasta pairs best with ragu? Pasta with a larger texture, such as pappardelle or tagliatelle, is ideal as the sauce clings well to it.
- Can I freeze ragu? Yes, this sauce freezes very well. Pack it into portions and keep it in the freezer for a quick meal in the future.
- How can I customize the recipe? You can experiment with various herbs, such as basil or oregano, or add mushrooms for a more complex flavor.

Nutritional Benefits

Ragu is an excellent source of protein from meat, and adding vegetables brings you essential vitamins and minerals. The milk adds calcium and creaminess, making this sauce not only delicious but also nutritious.

In conclusion, making a perfect ragu may seem like a challenge, but with patience and attention to detail, you will enjoy a sauce that will turn any meal into a special occasion. I encourage you to try this recipe and let yourself be carried away by the well-balanced flavors it will bring to your kitchen. Enjoy your meal!

 Ingredients: 600 g ground beef (ideally, add some beef brisket to the ground beef for the best flavor) 1 medium onion 1 large carrot 3 celery stalks 50 g pancetta - optional (dry-cured ham but not smoked) - adds good flavor but is a bit heavy, better not to include it 50 ml dry white wine 1 pinch of cinnamon 1 pinch of nutmeg 1 teaspoon ground pepper 1 cup passata (seedless tomato juice) or 2 tablespoons of tomato paste dissolved in a cup of water 2 cups chicken or beef broth (I used a cube) 1 cup milk 1/2 teaspoon salt or less if the broth is salty 2 tablespoons butter (use only one if mixing with pork)

 Tags:  sauce for pasta sauce ragu