Pasta al ragu! An Italian classic that I learnt from a nonna on a trip to Italy.
Cooking spaghetti al ragu is not a simple recipe, it's a way of life.
The soul of a good ragu are the ingredients, there are not many but they are of high quality. With the right tricks to your perfect Italian dinner with a glass of red wine. La bella e vita!
Spaghetti al ragu recipe
Stefie
4-6
15-20 minutes
1-3 hours
Italian
Pasta
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves of garlic, finely chopped
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 250 g minced beef
- 250 g salsiccia (Italian sausage), casing removed and crumbled
- 150 ml red wine
- 800 g strained tomatoes
- Salt and pepper, to taste
- 500 g pasta of your choice
- Fresh basil (optional)
- Freshly grated Parmesan cheese (to serve)
Directions
Chop the vegetables: Finely dice the vegetables and prepare all the ingredients.
Sauté the vegetables: Sauté onion, garlic, carrots and celery in olive oil for approx. 5 mins.
Brown the meat: add the minced beef and sausage and brown. Squeeze the salsiccia out of the skin and crumble in the pan while frying. (Salsiccia can also be replaced with minced beef).
Deglaze with wine: Add the red wine, reduce briefly.
Add the tomatoes: Stir in the tomato purée, season with salt and pepper.
Simmer the ragu: Cook over a low heat for at least 1 hour, stirring occasionally (the longer the ragu cooks, the better it gets).
Cook the pasta: Cook the pasta until almost al dente
Mixing: Remove the pasta from the boiling water 2 minutes earlier and simmer with the ragu sauce for a further 2 minutes.
Serve: Garnish with parmesan and optional basil.
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