Ragù

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

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 used some of it to dress the pasta and I put the other in the freezer.

Buon appetito!

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