Love::Sew::Knit::Design::Eat::Smile:: in Vintage Style

Recipe of my Italian Ragù

Added on by bubiknits.

it's the week end again, did your weeks go fast as mine?

While waiting for the Big reveal post on my latest finished sweater (yes, it really is!) and other news I can't wait to share with you, (time, oh time where are you!!), I am going to post here my recipe for the Ragù I cook each Sunday to make then Pasticcio with my kid, it's great also to go with pasta and spaghetti.

What you need

- 450 g / 16 oz of minced beef meat or mist minced meat beef/pork  

- 750 ml / 25 oz tomato  

 - 1/2 onion

- basil 

- extra virgin olive oil (ie EVO)

- salt  

LET'S GO 

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peal and cut 1/2 onion into small cubes. Put them into a 10 inch diameter saucepan with 2 spoon of EVO and let it brown a little

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Add the minced meat and let it brown stirring to not  attach to the saucepan. 

 

when the meat is brown you can add 1/4 glass of red wine, if you have a very good one, this is optional and if you haven't it doesn't affect the good result of the sauces.

Let the wine to evaporate and dry for 5 minutes covered.

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at this point add a very good mashed tomato. I think that Pomì or similar is easy to find in other country too.

I love to use also some fresh basil to put into my pan, but if you haven't it at hand, you can select some good dried herbs, as Basil, Thyme, Marjoram and put them in your sauces.

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Ok we are almost there! Use the same quantity of water you used for the tomato, add 2 pinch of salt, 1 pinch of white sugar and cover your saucepan, slow the fire at minimum.

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Cook for about 1 hour and a half to reduce the sauce and stir occasionally during the cooking time.

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when the sauce look reduced and dense, the Ragù is ready to flavor your spaghetti, pasta, tortellini or use it to make the Pasticcio!

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That's all for now! Have a wonderful week end and if you try this recipe let me know how it was!!

Xoxo, Giusy

Post Script: I promise, next post will be Knitting related!! :)