Moms Hearty Meat Ragu Recipe Video
A classic hearty ragu that pairs perfectly with a wider shaped noodle like fresh taglietelle or a dry noodle like penne. Make sure you let this sauce sit overnight so the flavors become more pronounced.
Ingredients
| Ground veal | 18 Ounce | |
| Freshly ground black pepper | To Taste | |
| Dry red wine | 2 Cup (32 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Fresh rosemary | 1 Tablespoon, finely chopped | |
| Fresh thyme leaves | 1 Tablespoon | |
| Tomato paste | 2 Tablespoon | |
| Whole peeled tomatoes | 28 Ounce, canned | |
| Garlic | 2 Clove (10 gm), thinly sliced | |
| Celery | 3 Ounce, finely chopped | |
| Carrot | 3 Ounce, finely chopped | |
| Yellow onion | 6 Ounce, finely chopped | |
| Italian sausage | 4 Ounce | |
| Ground beef | 18 Ounce | |
| Kosher salt | To Taste |
Nutrition Facts
Serving size
Calories 569 Calories from Fat 353
% Daily Value*
Total Fat 39 g60%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 144.7 mg48.2%
Sodium 807.4 mg33.6%
Total Carbohydrates 17 g5.6%
Dietary Fiber 3.3 g13.1%
Sugars 5.1 g
Protein 36 g71.5%
Vitamin A 71.9% Vitamin C 28.9%
Calcium 9% Iron 14.5%
*Based on a 2000 Calorie diet
Directions
Heat the extra virgin olive oil over medium heat, then add the fresh herbs to infuse the oil. After about 30 seconds dump in your vegetables and garlic. Saute for about 5-10 minutes or until the onions become translucent and the vegetables are soft.
Next, add the tomato paste and stir the vegetables to incorporate. Cook the mixture for about 5 minutes or until the tomato paste turns rusty in color. Keep stirring here because you don't want the paste to burn to the bottom of the pot.
It's time to add the ground meats. Crumble all of it into the pot and stir to incorporate. Do you best to break up the large chunks of meat as they will make your sauce very bland in taste. Cover the pot and cook until all the meat is cooked through. Stir and break up the meat throughout this step. The meat should cook through in about 10 minutes.
Add the red wine and reduce the liquids by half, then add the tomatoes crushing them with your hand as you place them in the ragu. Don't forget to pour the juices in as well. Season the ragu with a little salt and pepper and simmer until it has reached a desired consistency...about 40 minutes. Cool and reserve.
Tip: A ragu like this tends to taste better the next day so try and prepare it ahead of time!
Next, add the tomato paste and stir the vegetables to incorporate. Cook the mixture for about 5 minutes or until the tomato paste turns rusty in color. Keep stirring here because you don't want the paste to burn to the bottom of the pot.
It's time to add the ground meats. Crumble all of it into the pot and stir to incorporate. Do you best to break up the large chunks of meat as they will make your sauce very bland in taste. Cover the pot and cook until all the meat is cooked through. Stir and break up the meat throughout this step. The meat should cook through in about 10 minutes.
Add the red wine and reduce the liquids by half, then add the tomatoes crushing them with your hand as you place them in the ragu. Don't forget to pour the juices in as well. Season the ragu with a little salt and pepper and simmer until it has reached a desired consistency...about 40 minutes. Cool and reserve.
Tip: A ragu like this tends to taste better the next day so try and prepare it ahead of time!
Editors Review
Pasta dishes make such simple and quick meals especially during busy weeknights. The best thing about pasta is that they make all inclusive one pot meals that easily please the kids. The key ingredient however is the pasta sauce. Watch this video to learn how to make a classic Italian hearty ragu with meat and vegetables. All you have to do is brown and simmer. Add some boiled pasta and voila! You have yourself a hearty pasta meal. Make this sauce in advance and freeze it. It tastes even better when you allComments
Comments: 1 |
Add a Comment
shantihhh says :
The ground veal really adds to the texture of a gravy/ragu/sauce. Veal is a moist healthy meat. Before folks getting upset about consuming veal-there is the white milk fed veal, and the now humane raised pinkish veal!
Veal has always been popular with Italians. I always make veal meatballs the way I learned from long ago neighbour, Annie Armanini. When I was 11 or 12 I watched carefully how she cooked many things and learned some treasured recipes.
Another popular ground meat combination in Eastern Europe is 50/50 beef/lamb so tasty!
Shanti/Mary-Anne
Posted on: 23 January 2008 - 2:56pm
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