RAGU DI CARNE RECIPE

Italian Meat Sauce for Pasta

 

Italians have a ratio of much less sauce than pasta. This sauce will easily do 8 entrée primi piatti servings using 80 g pasta per person. 

 

Serves 8-10

 

Ingredients

• 2 brown onions, finely chopped (or 2 leeks)
• Olive oil
• 1 garlic clove, crushed
• 250 g each minced beef and pork (with some fat)

*1 recipe Italian tomato sauce

• Salt and pepper
• 2 teaspoons finely chopped marjoram or oregano
• 500 ml meat or chicken stock

 

Method

Heat a large heavy frying pan, add the oil and onions (or leeks) and cook until softened. Add the garlic and stir for 2 minutes. Lift out with a slotted spoon onto a plate.  Add more oil as necessary and brown the meat in batches, breaking it up with a wooden spatula, until coloured. Lift out with a slotted spoon onto a plate until all the meat is cooked. Return everything to the pan, add the *tomato sauce, seasonings, herbs and mix well. Simmer gently for 40 – 45 minutes or until reduced to a good consistency. Taste and adjust seasonings. Serve with spaghetti or penne cooked to the al dente stage. Pass finely grated parmesan at the table.        

   

© Copyright Elise Pascoe 2008  

 

 

*HOMEMADE ITALIAN TOMATO SAUCE Makes 1 Lt

 

Ingredients

• Olive oil
• 1 brown onion halved horizontally
• 3 x 400 g cans chopped Italian roma tomatoes

 

Method

Seasoning Heat a large saucepan, add the oil and put the onions cut-side down in the oil. Cook over medium heat until they caramelise about 4 – 5 minutes. Add the tomatoes and seasoning. Simmer uncovered for 25 minutes. Add 1 tablespoon olive oil and adjust seasoning. 

 

© Copyright Elise Pascoe 2008