Hello Mission Tradition friends! As promised, here there is the video where we explain how to make the Ragù sauce which is ideal for dressing your pasta, or your tagliatelle!
To make Ragù you need:
– 200g of beef minced meat.
– 200g of pork minced meat.
– 10 pork ribs.
– 2 onions.
– 3 carrots.
– 2 jars of tomato puree.
– Olive oil.
– Half a glass of red wine.
– Salt & Pepper
To start, add salt and pepper to the ribs. Then cut the onions and carrots in little pieces. Put the olive oil in a pot, warm it using high temperature and then add the onions and carrots. Fry it for a while. Add the wine and let it evaporate: it will give a nice taste to the vegetables making them softer! When the wine is evaporated, is time to add the ribs and the minced meat, let it cook in high temperature until the meat is cooked. When the meat is ready, move the pot to a smaller burner with lower heat and add the tomato puree. When it starts to boil, add a little bit a sugar (two teaspoons) in order to minimize the acidity of the tomato. Let it cook on low heat for at least 3 hours, mixing it every now and then. When it’s time add salt and pepper and stir. Then fish the ribs out of the pot, cut out the bone and cut the meat in pieces. Add the pieces back to the pot with the rest of the sauce: your Ragù is ready!
P.S. If you use Parmigiano cheese regularly, save the crust and add it in the Ragù for the last 30/45 minutes of cooking: it will give to the Ragù a special touch, and the cooked crusts are AMAZING!