Meat-Tomato Pasta Sauce
The traditional ragu is a very thick, rich, and tasty sauce that requires about 34 hours of
preparation. The meat-tomato sauce of this recipe is full in taste, but takes less time to prepare,
which makes it practical for everyday, faster cooking.
This sauce, besides being the perfect complement for Bolognese lasagna, is also excellent as a
dressing for pasta (e.g., spaghetti, fettuccine, egg noodles, fresh pasta). Add the sauce to the
freshly drained pasta, top with grated Parmigiano cheese, toss, and serve at once.
To add taste to the sauce, a mixture of different ground meats can be used, such as half beef
and half pork. The addition of milk helps reduce the acidity of the tomatoes if they are not
ripe enough.
3 tablespoons extra-virgin olive oil 3 tablespoons (45 gr) butter 1 medium onion, finely diced 1
carrot, finely diced
1/2 stick celery, finely diced 1 garlic clove, diced
2/2 lb (225 gr) ground meat
3/4 cup (60 cc) dry white wine salt and pepper 2 1/2 cups (550 gr) tomatoes, pureed in a blender
pinch of nutmeg 2 tablespoons milk or heavy cream
Place oil and butter in a saucepan, and turn the heat to medium. When the butter starts foaming, add
the onion, carrot, celery, and garlic. Saute and stir until the onion is soft and translucent. Add
the ground meat. Stir with a wooden spoon, and break the meat into small bits. Cook until the meat
is fully browned. Add the wine, salt, and pepper. Turn the heat to high, and let the wine evaporate.
Add the tomato, nutmeg, and milk. When the sauce starts boiling, turn the heat to low. Cover the
saucepan and simmer slowly for about 1 hour, stirring occasionally.
ciao, anna maria
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