Ragu

Ragu Recipe from Italy with Carrot, Onion, Celery, Sausage, and Ground Veal

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 2.5 hours | Servings: 4

Introduction

Ragu is a classic Italian meat-based sauce that is typically served with pasta. It is a hearty and flavorful dish that is perfect for a cozy night in or a family gathering. In this recipe, we will show you how to make a delicious and authentic ragu that will have your taste buds singing.

History

Ragu has its origins in Italy, where it is a staple in many households. The name "ragu" actually comes from the French word "ragout," which means a stew. Ragu is traditionally made with a combination of meat, vegetables, and tomatoes, simmered together for hours to develop a rich and complex flavor.

Ingredients

1 small carrot, finely diced
1 medium onion, finely diced
1 rib of celery, finely diced
1 clove of garlic
0.25 lb (113 g) sausage meat
0.5 lb (227 g) ground veal
1.5 lb (680 g) peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
olive oil
salt and pepper

How to prepare

In a pot, add a couple of glugs of olive oil and sauté a clove of garlic until brown, then discard.
On medium heat, sauté the veggies slowly for about 10 minutes, until they are translucent but not browned.
Raise the heat slightly and add in the meat, breaking up the pieces with a wooden spoon.
Season with salt and pepper.
Add tomatoes and half a glass of water.
Bring it to a boil.
Lower the heat to a very low simmer for 2.5 hours, stirring occasionally.
Toss with your favorite pasta.
If the sauce becomes too thick, add a little pasta water.

Variations

Try adding a splash of red wine or balsamic vinegar for a tangy twist.
Substitute the ground veal with ground beef or pork for a different flavor profile.

Cooking Tips & Tricks

Be sure to sauté the vegetables slowly to develop their flavors without browning them.

- Use a combination of meats, such as beef, veal, and pork, for a more complex flavor.

- Simmer the sauce on very low heat for at least 2.5 hours to allow the flavors to meld together.

- If the sauce becomes too thick, add a little pasta water to thin it out.

Serving Suggestions

Serve the ragu over your favorite pasta, such as spaghetti or pappardelle.

- Garnish with freshly grated Parmesan cheese and chopped parsley.

Cooking Techniques

Slowly simmer the sauce on low heat to allow the flavors to develop.

Ingredient Substitutions

You can use canned tomatoes instead of fresh tomatoes if they are not in season.

- Substitute the ground veal with ground turkey for a leaner option.

Make Ahead Tips

This ragu can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the ragu in a large serving bowl with a sprinkle of fresh herbs on top.

Pairing Recommendations

Pair this ragu with a glass of red wine, such as Chianti or Sangiovese.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the ragu on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (if served with cheese) and gluten (if served with pasta).

Summary

This ragu recipe is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Ragu is a classic Italian dish that is perfect for a comforting meal. This recipe is easy to make and full of flavor, making it a great option for a weeknight dinner or a special occasion. Enjoy this delicious ragu with your favorite pasta and a glass of wine for a truly satisfying meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Ragu. It was many years ago, back when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was the one who taught me how to make this delicious dish. She was a master in the kitchen, and I loved spending time with her, watching as she prepared mouth-watering meals with so much love and care.

Nonna Maria learned how to make Ragu from her own mother, who learned it from her mother before her. It was a recipe that had been passed down through generations, each cook adding their own unique touch to it. And now, it was my turn to learn the secrets of this delectable dish.

I remember the day when Nonna Maria sat me down at the kitchen table and handed me a tattered old recipe book. It was filled with handwritten notes and splashes of sauce, a testament to the countless hours spent perfecting each recipe. As I flipped through the pages, my eyes landed on the one for Ragu. The ingredients were simple - tomatoes, onions, garlic, ground beef, and a medley of herbs and spices. But the process was where the magic happened.

Nonna Maria explained each step to me in detail, her hands moving with practiced precision as she demonstrated how to chop the onions, mince the garlic, and brown the meat. I watched in awe as she stirred the pot, her face glowing with pride as the rich aroma of simmering tomatoes filled the air.

Over the years, I have made Ragu countless times, each batch better than the last. I have experimented with different ingredients, tweaking the recipe to suit my own tastes. But no matter how many times I make it, the memories of learning how to cook it with Nonna Maria will always hold a special place in my heart.

One of the most important lessons I learned from Nonna Maria was the importance of using fresh, high-quality ingredients. She would always say, "The secret to a delicious dish is in the ingredients you use. Always choose the best, and your food will speak for itself." And she was right. The ripe, juicy tomatoes, the fragrant garlic, the savory beef - each component plays a crucial role in creating the perfect balance of flavors in Ragu.

But perhaps the most important ingredient of all is love. Nonna Maria would always say that you could taste the love that went into a dish, and I believe her wholeheartedly. Every time I make Ragu, I think of her and the countless hours we spent together in the kitchen, laughing, talking, and sharing stories.

Ragu has become a staple in my own family now. My children and grandchildren always request it for special occasions, and I am more than happy to oblige. As I cook, I can feel Nonna Maria's spirit with me, guiding my hands and infusing the dish with her love and wisdom.

And so, as I sit down to enjoy a steaming bowl of Ragu with my loved ones, I am filled with gratitude for the traditions that have been passed down through generations. The recipe for Ragu may be a simple one, but it holds within it a lifetime of memories, love, and joy. And for that, I will always be grateful.