Ragù Fiorentino Ingredients: – 1lb ground beef – 1 yellow onion – 2 celery stalks – 2 carrots – 3 sprigs rosemary – 1 large sprig sage – 4 bay leaves – 6 tomatoes from San Marzano can + half of the liquid – Half bottle of red Italian wine preferably Sangiovese or Chianti – EVOO – Salt and pepper to taste – Pappardelle pasta
Steps: 1. Small dice all veg into same size. Heat large skillet on medium and drizzle olive oil. 2. Cook veg in the oil very slowly and do not brown. Cook veg on low heat or until soft (about 10-15 min) Add a few tablespoons of water to help cook veg as needed. 3. Add in herbs and meat. Break apart the meat with a spoon and stir. Season with salt an pepper to taste 4. Turn heat to medium, and add the wine and tomatoes. 5. Once simmering turn heat to low and let simmer uncovered for about an hour or until nicely reduced and no liquid remains. After it is done, remove herbs and adjust seasoning. 6. Boil pasta to al dente and reserve pasta water 7. Add pasta water gradually to the Ragù until desired consistency, add in pasta, toss and serve with a glass of red wine.
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Ragù Fiorentino
Ingredients:
– 1lb ground beef
– 1 yellow onion
– 2 celery stalks
– 2 carrots
– 3 sprigs rosemary
– 1 large sprig sage
– 4 bay leaves
– 6 tomatoes from San Marzano can + half of the liquid
– Half bottle of red Italian wine preferably Sangiovese or Chianti
– EVOO
– Salt and pepper to taste
– Pappardelle pasta
Steps:
1. Small dice all veg into same size. Heat large skillet on medium and drizzle olive oil.
2. Cook veg in the oil very slowly and do not brown. Cook veg on low heat or until soft (about 10-15 min) Add a few tablespoons of water to help cook veg as needed.
3. Add in herbs and meat. Break apart the meat with a spoon and stir. Season with salt an pepper to taste
4. Turn heat to medium, and add the wine and tomatoes.
5. Once simmering turn heat to low and let simmer uncovered for about an hour or until nicely reduced and no liquid remains. After it is done, remove herbs and adjust seasoning.
6. Boil pasta to al dente and reserve pasta water
7. Add pasta water gradually to the Ragù until desired consistency, add in pasta, toss and serve with a glass of red wine.
That looks like it tastes homemade asf in all the right ways