Ragù sauce – Sugo al ragù
Ingredients:
450-500 gr. minced lean beef (or even beef and pork)
7-10 gr. dry porcini mushrooms
700-900 gr. tomato sauce and / or peeled tomatoes in can
130-150 gr. tomato paste
1 cup with a mix of carrot, celery and onion finely chopped in equal parts and gently fried
(For details see our video “basic Italian Soffritto”)
1/2 glass white or red good wine
1 coffe cup of Marsala wine (or other fortified wine or brandy)
1/2 glass of olive oil
fine salt
Soak the dried mushrooms in water for 15 minutes, then divide them into pieces. Keep the water aside
If you use peeled tomatoes, prepare them by removing the fibrous core and making them into small pieces.
If you don’t have it ready in the fridge, prepare the “soffritto”, friyng for around 10 minutes minced onion,carrot and celery in equal part. (See our video: Basic Italian Soffritto). Then proceed as in the video.
About ragù, generally speaking
We preface that in Italy have many ragù recipes, at least one for each region.
Ragù means: a tomato sauce with one or several kind of meat.
The most regarded and known in the world is “ragù alla Bolognese” (that means: ragù made by the Bologna way);
but there is also the famous Neapolitan Ragù, and also Tuscany ragù, on which this family recipe is based on.
We have always used it both for seasoning pasta, first of all the traditional “fettuccine” or “tagliatelle”. It could be used, with great success, also for making lasagna and cannelloni, instead of “ragù alla Bolognese”.
However in daily use it can be used to season any type of pasta, long or short.
This ragù sauce
This ragù is an old familiar recipe, less fatty and easier to digest than the Bolognese one, but equally very tasty. It is suitable for children as it is without pepper or chilli.
I remind you that wine alcohol completely disappears from the finished preparation, since it evaporates in a few minutes, leaving only the aroma
of the used wine.
The amount of tomato sauce to be added, can be varied as desired, to obtain a sauce, more or less rich in meat.
The meat used is minced beef, but if desired, a various percentage can be added of minced pork.
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