Recipe from www.italyum.com

  • Print recipe: My family ragù (Italian meat sauce) | Meat Recipes PrintButton
55
com_content.article
(34 votes, average 3.65 out of 5)
My family ragù (Italian meat sauce)3.65 out of 50 based on 34 voters.


Print recipe: My family ragù (Italian meat sauce) | Meat Recipes Webragumain


Preparation:
Cooking:
Difficulty: Easy    
Suitable for freezing

I always thought that the meat sauce is one of the cornerstones of Italian cooking and that it deserves a bit of presentation before we get to the point in terms of preparing it. So, here we go!

Italy is divided into 20 regions and almost each one has a very distinct cooking tradition. Hence, I am not surprised that these differences have influenced the way Italians prepare the meat sauce and this is why we have different varieties of it (sometimes the recipe can also vary from town to town within the same province!).
Two of these varieties are the well known Bolognese meat sauce (ragù alla bolognese) and Neapolitan meat sauce (ragù alla napoletana) .

I really believe that simplicity is the key factor of successful cooking and here I am proposing a recipe for the ragù, which is personally the one I like best (it is Mamma’s ragù). This recipe is quite common in North Italy and I have simplified it to suit those whoe are attempting this recipe for the first time.

 Once you have tried this simple version, then you can master the technique and try something a bit more adventurous, like the ragù alla bolognese 1 and 2 recipes featured in the meat section of the website. 

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebIngredients 1

 

The ingredients listed are for 500 g (1 pound 2 ounces ) minced beef. This quantity is enough for topping pasta and serving 4-5 persons.

 

Ingredients (Metric & Imperial measurements): 

  • 500 g (1.1 lb) Minced beef
  • 90 ml (3 fl oz) Extra virgin olive oil
  • 2 Shallots (finely chopped)
  • 1 Carrot (very finely chopped)
  • 1 Celery stalk with some leaves (very finely chopped)
  • 1 Beef stock cube
  • 1 Clove of garlic
  • A heaped tablespoon of tomato purèe
  • 150 ml (1/4 pint) White wine
  • Salt for seasoning
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements): 

  • 18 ounces (1 pound 2 ounces) Minced beef
  • 6 tablespoons (3/8 cup) Extra virgin olive oil
  • 2 Shallots (finely chopped)
  • 1 Carrot (very finely chopped)
  • 1 Celery stalk with some leaves (very finely chopped)
  • 1 Beef stock cube
  • 1 Clove of garlic
  • A heaped tablespoon of tomato purèe
  • 10 tablespoons (5/8 cup) White wine
  • Salt for seasoning

 

Note: some people add a couple of bay leaves, others add sage leaves or a sprig of rosemary. These herbs have a strong flavour which covers the real taste of the meat, hence I definitely do not recommend them. For those brave enough I would suggest experimenting with the above mentioned herbs, do so after the meat sauce has simmered for 1 hour and transfer a small amount into a small saucepan and try adding the herbs to this. If you do not like the taste you still have a lovely pot of ragù.

 

Directions:

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Shallots   Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebStir The Shallots

Heat the extra virgin olive oil in a saucepan. Add the finely chopped shallots and sweat over a medium heat for about 3 minutes until they are soft.

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Vegetables   Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebStir The Vegetables

Add the carrots and celery together and stir for another 2-3 minutes.

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Meat   Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebFork Down The Meat

Add the meat, stir with a wooden spoon and fork the meat down in order to break it up. Keep stirring untill the meat is browned.

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Stock Cube   Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Garlic

Add the stock cube and stir untill the stock cube has dissolved. The clove of garlic can also be added at this time. However, if you prefer a very light garlic flavour, add the garlic for the last hour of simmering.

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Puree

When the stock cube is dissolved, add the tomato purèe (do not use sieved or tinned tomato in this recipe).

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Wine

Then add all the wine and stir gently until it has evaporated (it will take a couple of minutes).

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Water   Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebWith The Water

Finally, add enough boiled water to cover the sauce. For this recipe I used about 400 ml (1 3/4 cups).

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebReady For Simmering

Now reduce the heat to the minimum, cover with a lid and simmer for 1 hour, stirring every 20 minutes.

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAfter 1 Hour Simmering

After 1 hour of simmering, remove the lid and continue simmering for another couple of hours, until the sauce is reduced to the right consistency (having completed the third hour, the sauce should have lost most of the water and should be ready to top the pasta).

 

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes WebAdd The Salt

Half an hour before the end, season with salt according to taste. I suggest to do the seasoning at this late stage when the sauce has lost most of the water.

Remember, that you can also put part of the sauce in the freezer to use the first time you are in a rush!

Print recipe: My family ragù (Italian meat sauce) | Meat Recipes Federico

Federico Pezzaioli

Thank you for using this recipe from www.italyum.com