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How to make ragù? Ragù is maybe the main italian sauce. Tasty, fatty, creamy, delicious, it is used in a lot of different recepies all aroud Italy. My version is a bit lighter than the traditional one, which is registered and preserved in Bologna, a beautiful city.
Here’s what you need for about 1kg of ragù:
● 1kg of ground beef (good quality one, 70% meat – 30% fat)
● 100 grams of onion
● 100 grams of celery
● 100 grams of carrots
● 200 grams of tomato sauce
● some olive oil
● Salt and pepper
● Some water
● Rosemary and bay leaves
● A glass of wine (you can use red or white wine at your taste).
How to proceed:
Let’s start to make this delicious sauce which is a very italian masterpiece. Chop the onion very thin. Remove the bottom of the celery and chop it also very thin. Now it’s the turn of the carrots. Peel them and don’t chop them: use a grater and grate carrots by the largest holes. This is a very cool trick my grandmother taught me.
Be sure that the pan is very hot. First thing we want to do is to caramelize the meat to boost the flavour. We do this before because if we make soffritto first and we add the meat, there would be too much water and we won’t have any caramelization.
So when the pan is very hot start to add the meat. Just create some little pieces but be fast during this procedure. The mea twill release some juices, but take your time, let those juices to evaporate and mix the meat fast to have the Maillard’s reaction. When the ground beef will be of a brown color, remove it and take it apart.
Add a good amount of olive oil, and begin to cook soffritto. Throw onions, celery and carrots into the pan and let it cook gently till they become translucent.
When they are ready add again the meat, mix it well, add the wine and let the alcool evaporate. When it’s done add the tomato sauce and mix it well again Add also some water into the tomato bottle to be sure to use all the sauce. You need a little bit of water to have the right amount of humidity. Adjust with salt, pepper and move the skillet on the smallest fire to cook at a low heat. Cover the pan and let it cook for three hours.
After almost two hours you can add your herbs, I use some rosemary and bay leaves. It’s important to add those herbs one hour before finishing the cook so they will release the right amount of flavour. If you do this since the beginning, the flavour would be too intense. Cover again and let it cook until the end.
3 hours is the minimum amount of time you need. If you want you can do all the initial procedure and complete the cooking process in a slow cooker for 4 to 6 hours. More it cooks and more you’ll concentrate the flavour. When the cooking is complete your ragù is ready. It will be creamy, dense, delicious. Just remove the herbs and now, just taste it!
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