This is how me cook ragù.
Ingredients:
– 1 pound ground beef (we like it with 3% fat);
– 1/4 chopped onion, 1/2 chopped carrot, 1/2 chopped celery;
– 2 tablespoon unsalted butter;
– 5 cans 14.5oz diced tomatoes, 2 cans 14.5oz tomatoe sauce (both plain, no salt added)
– 1/2 glass water;
– 1/2 glass red wine;
– 1/2 glass milk;
– salt.
Procedure:
melt butter in a large pot, when completly melted add chopped onion, carrots and celery and cook until soften but no burn.
Add all the ground meet, mix well, add 1 glass of water, when it starts to become brown add milk.
After 2 minutes add red wine, let it evaporate with high heat for 1 minute and finally add all the tomato cans.
Stir well, add the desired quantity of salt, lower the heat to the minimun and let it cook for at least 2 hours. Check, especially at the beginning, that it doesn’t burn at the bottom.
Hope you enjoyed!
