Ragù sauce

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Ragù sauce

For your lasagna, penne, spaghetti or rigatoni this sauce is good with everything.

Ragù sauce

By Julie Bases Print
Details
Prep time: 10 minutes
Cooking time: 1h/
Servings or yield: For 6 to 8 people
Difficulty level: Easy
Ingredients
1 big can or jar of plum whole tomatoes
2 lb. of milk fed ground Veal
¼ cup of house white wine
2 garlic cloves
1 onion
Salt and pepper to taste
Extra virgin olive oil

Preparation

In a large stockpot heat olive oil and set the heat to medium high.

Smash the garlic cloves with a knife and add the olive oil and fry slowly until golden brown.

Minced the onion.

When the garlic is golden brown, add the onion and gently fry until translucide.

Add the veal and stir for a few minutes. Deglazed with ¼ cup of white wine. Continue cooking for 3 minutes.

Add the tomatoes and mash the tomatoes with a spoon or pilar. Add salt and pepper to taste. Cook uncover on medium/low heat for about 1 hour or until liquid evaporated.

Serve with your favourite pasta.

Tips, Tricks + Culinary ideas

Idea Add a gourmet touch to this sauce with some sundried tomatoes, olives or hot peppers.
Tip Use a good quality tomato, I use the one from Roberto.

Preparation steps

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1 - In a large stockpot heat olive oil on medium high.

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2 - Smash the garlic cloves with a knife.

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3 - Add the Garlic to olive oil and fry slowly until golden brown.

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4 - Minced the onion.

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5 - When the garlic is golden brown, add the onion.

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6 - Gently fry until translucide.

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7 - Add the veal.

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8 - Stir and cook for a few minutes.

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9 - Deglazed with ¼ cup of white wine.

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10 - Continue cooking for 3 minutes.

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11 - Add the tomatoes.

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12 - Break the tomatoes with a spoon.

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13 - Add salt and pepper to taste.

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14 -

Bases