Sauces to serve with plain pasta
Ragu Sauce
Ingredients
1 kg minced meat
1 carrot finely chopped
1 celery stalk finely chopped
1 onion finely chopped
50 cl red wine
1 tablespoon tomato paste
50 cl tomato passata
Olive oil
1 sprig of sage
1 sprig of rosemary
1 garlic clove
Cooking instructions
Heat the olive oil in a wide-bottomed saucepan, add cut vegetables and garlic cloves, and
sweet stir all the time to avoid colouring for about 5 minutes. Add the meat to pan making
sure that the meat is covering the base, season with salt and black pepper. Cook for 5
minutes. Do not move the meat until seared.
Stir the meat and the vegetables and let cook for another 10 minutes. You'll see the meat
will start sticking to the bottom of the pan. Add the wine and let it reduce completely. At
this point the ragu is ready to take the tomato paste, cook for 2 minutes stirring all the time.
Add the passata with the same amount of water and simmer for 1 1/2 hours adding some
water if needed, cook until you have a thick sauce.
This recipe can be done with finely diced pork, venison or hare cooking the meat on the
bone for this last one and then flaking it back in to the sauce.
Enjoy!
Ernesto, chef
More sauce recipes coming soon.
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