This is the classic meat ragù for a pasta or for lasagne, the recipe we use since forever in my family. Tasty, soft, without too much tomato sauce, how I like it. I always prepare a lot of it so I can give some to my relatives or I freeze it so it is ready when I need it. Also my cat was really attracted by it… he was really tempted from stealing some from the plate!
Time of preparation
about 1 hour and 45 minutes
Servings
4/5
What did I use
a large pot, a cutting board, a knife, a wooden spoon
Ingredients
Ground mixed meat: 900 gr
Shallots: 2
Celery: 3 hearts
Wine as required
Milk as required
4 tablespoons of tomato sauce (homemade when possible)
1 tablespoon of extra virgin olive oil
Salt/pepper to taste
A tablespoon of butter
How did I do
I finely minced the celery hearts and the shallots and I made a sautèed with them and the oil in the pot for few minutes.
I added the meat and I covered 3/4 of it with wine. I let the wine dry at high heat.
I added the milk, covering the meat, I lowered the fire and I let it cook for about half an hour. I added the tomato sauce, I mixed well and I let it cook for one hour more.
I added salt and pepper to taste and, at the very end, I turned off the fire and had in the butter.
I used some of it to dress the pasta and I put the other in the freezer.
Buon appetito!
