Welcome to my version of the art of Ragù!
**Vegetarians beware: images of ground beef will appear on screen but to make up for that, I tested a vegetarian version of this recipe and it hits the spot! Just simply substitute the protein with sliced sundried tomatoes and milk with oat milk.
Ingredients
serves 4 to 6
olive oil for cooking
2-3 carrot, diced (adds sweetness to the dish)
2-3 celery stalks, diced (aroma ties dish together)
1 medium yellow onion, diced
4-5 cloves garlic, miced
protein of your choice (I used ground beef this time)
1/2 cup dry red wine optional (adds depth of flavor)
2 cups broth of your choice
1 cup canned tomato
3 tbs tomato paste
salt and pepper to taste
1/2-1 cup milk (adds creaminess)
pasta of your choice
parmesan or gruyere optional (grated)
fresh parsley optional (garnish)
Let’s make it!
Take the minced garlic and spilt it in half. Mix half in the mixing bowl with the diced vegetables, and use the the other half to marinate the protein until ready to add to pan. While you mix in the garlic, go ahead and add salt and pepper your meat. Be mindful of the power of salt. You can always add more to the sauce later.
Now comes my favorite part! Heat up the sauté pan medium high heat with a generous amount of olive oil. Hit the pan with that diced vegetables, enjoy the sizzling sound, sauté until softened. Add in the protein and sauté until brown. Your kitchen should smell amazing by now. You just became everyone’s favorite around you, including your own self. After browning the protein, set the stove to medium. If you’d like to get fancy with it, add 1/2 cup red wine, very dry and bold wine (Merlot for example). Let the wine boil down before adding stock. Stir and don’t let it burn. Add stock and canned tomatoes to the pan, 2 to 1 ratio. When it comes to a boil, add tomato paste to the stew. I know I said 3 tbs but I usually eye it. Stir it all together and let the fire do the rest of the business. (You can start making pasta on the side!) The stew will simmer down to the sauce of your dreams. When consistency is no longer watery, that means what’s what’s left on the pan has absorbed all the goodness and hard work. Set it on low heat, stir while adding in milk. Add until you’re satisfied. Now give yourself a pat on the back because I can’t do it for you.
Plate. Garnish. Now enjoy that pasta. Slow down, you savage as my grandma used to say.
Until next time.
Stay safe and healthy!