PER ITALIANO
Today I would like to share with you Lucia's Ragu Sauce.
We use this sauce very often not only as a pasta sauce but also when we prepare lasagna, eggplant parmigina and gnocco. I will soon be sharing all of these recipes.
Lucia prepares this sauce a little differently from classic ragù alla bolognese recipes. The main difference is that she cooks tomato sauce and minced meat separately, then she puts altogether.
Ingredients:
400 g canned diced tomatoes
40 g celery stick
40 g onion
60 g carrot
3 tbsps extra virgin olive oil
Salt
1/2 tsp sugar
Water
250 g minced beef*
1 tbsp extravirgin olive oil
Salt
* If you wish you can replace a part of the beef mince with salsiccia (fresh sausage).
Preparation:
- Dice celery, onion and carrot.
- Put oil in a pot. Sautee chopped celery, onion and carrot.
- Add diced tomatoes. Wash tomato can with half a glass of water. Add rinsing water, salt and sugar. Mix all.
- When it starts boiling reduce the heat, close the lid and cook for about 40 minutes. Stir every once in a while. During cooking add another half a glass of water if needed.
- While tomato sauce is cooking, put 1 tbsp of oil in a pan. Add minced meat. Cook until the color of the meat changes.
- When tomato sauce is cooked, add cooked minced meat and mix.
- Adjust salt. Close the lid and cook for around 10 minutes on low heat. During cooking add another half a glass of water if needed.
Enjoy...
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