Soups & Sauces » Ragu di Carne
Master Chef/instructor Mariella Lencioni from Tuscany prepares a hearty ragu that's perfect for her Homemade Fettuccine. We love how she gets her hands in there to squeeze the tomatoes. Grazie molte, Mariella!
Print RecipeIngredients
- 1 red onion, diced
- 3 stalks of celery, diced
- 1 small carrot, diced
- 1 clove garlic
- 1 bay leaf
- 5 sage leaves
- 3 cloves, chopped
- ¼ bunch parsley, chopped
- 4 tbsp olive oil
- 1 lb beef or pork (optional: add sausage, casing removed, crumbled)
- 1½ tbsp salt
- 2 pinches black pepper
- ½ tsp fresh grated nutmeg
- ½ cinnamon stick
- 1 cup of good-quality red wine
- 14.5 oz can whole peeled tomatoes, hand-squeezed
- 2 tbsp tomato paste
How-to
- Heat olive oil in a sauce pot. Add onions, celery, carrots and parsley and cook until onions turn translucent, about 5 minutes. Add 1 whole garlic clove and continue to cook
- Stir in meat and add salt, black pepper, sage, nutmeg, cinnamon and cloves
- Allow meat to cook for 10 minutes, stirring constantly
- Add red wine and allow alcohol to burn off
- Add tomato paste and squeezed whole tomatoes. Stir, cover and simmer for 1½ - 2 hours or until oil rises to the top
Note: Sauce can be refrigerated for 7-10 days
Comments (1)
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Posted Monday, November 18, 2019, at 9:17 pm by Neal:I made the ragu and it is/was wonderful! I did alter a bit in that I used 20 oz. of hand crushed tomatoes, and added a cup of whole milk during the simmer phase. All said, was delicious and so much better than most I have tried before. Kudos to Chef Lencioni and her formula. Would recommend to any and all!
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