Serves
six people
-
250
g minced pork
- 250 g minced beef
- or 500 g minced beef
- 1 carrot
- 1 stick of celery,
- 1 onion
- 2 tablespoons of oil
(if possible olive oil)/50 g butter
- 400 g peeled tomatoes without
seeds
- 1 glasses of red wine (optional)
- salt
- pepper
Procedure:
Clean, wash and chop all the vegetables.
Put the oil in a pan, add the vegetables and
cook gently till they are very well cooked and dry.
Now you can add the meat, break up lumps with a fork or a spoon, stirring
from time to time and season with salt and pepper. Cook it at medium heat till
the mince gets brown.
Your meat should get nearly crispy, not boil in
its own liquid.
Now you can pour the wine, and leave it to simmer till it evaporates.
It's time to add the tomatoes, stir a little
bit, put a lid on........an forget it over very low heat for at least 2 hours
and a half or even more.
We eat it with tagliatelle, maccaroni or
different kinds of pasta, but believe it or not............never with
spaghetti!!!
EXTRA TIPS
- A
little bit of butter on your pasta will improve the taste of your ragù.
- You can replace the tinned tomatoes with
tomato sauce.
- When your ragù is nearly cooked you can add a
little bit of milk.
- Should the sauce be too thick, add a little
bit of water.
