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SUGO DI CARNE
Meat-Tomato Sauce
Meat-
The traditional ragu’ is a very thick, rich, and tasty sauce that requires about 3 – 4 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.
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
1/2 lb (225 gr) ground meat
1/4 cup (60 cc) dry white wine
salt and pepper
2 -1/2 cups (550 gr) tomatoes, puréed in a blender
pinch of nutmeg
1 medium onion, finely diced
1 carrot, finely diced
1/2 stick celery, finely diced
1 garlic clove, diced
1/2 lb (225 gr) ground meat
1/4 cup (60 cc) dry white wine
salt and pepper
2 -
2 tablespoons milk or heavy cream
When the sauce starts boiling, turn the heat to low. Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
Place oil and butter in a saucepan, and turn the heat to medium.
When the butter starts foaming, add the diced onion, carrot, celery, and garlic
Sauté 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.
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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.
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This sauce, besides being the perfect complement for lasagna, is also excellent as a dressing for pasta (e.g., spaghetti or fettuccine). Add the sauce to the freshly drained pasta, top with grated parmigiano cheese, toss, and serve at once.