Classic Italian Ragu
Everyone has gotta have one - here is our classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle .... the list goes on!Ragu
1 small carrot, finely diced
1 med onion, finely diced
1 rib of celery, finely diced
1 clove of garlic
quarter pound of sausage meat
half pound ground veal
1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
olive oil
salt & pepper
In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.
On med heat sauté veggies slowly for about 10 minutes - so they are not brown but translucent.
Raise the heat slightly & add in meat - breaking up the pieces with a wooden spoon.
Season with salt & pepper.
Add tomatoes & half a glass of water.
Bring up to boil.
Lower to a very low simmer for 2.5 hours stirring occasionally.
Toss with your favorite pasta.
If sauce becomes too thick, add a little pasta water.
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