The Classic meat sauce excellent for dressing all types of pasta, is a basic sauce that usually accompanies dishes such as pasta or polenta. The term comes from the French and means "awaken the appetite". The ragù is actually a simple recipe but it takes longer, so consider at least an hour between preparation and cooking.
Precisely for this reason the advice is to prepare a good amount so you can freeze it and stock up for many portions!
The meat sauce it is one of those recipes of which there are infinite variations from region to region, which then everyone can customize to their taste. From north to south of Italy we can find infinite variations of this delicious condiment: the most famous is certainly the Bolognese sauce, then there is the Tuscan, the Abruzzese, the Neapolitan and the Sicilian ones! However, the common denominator that unites all is good meat and good tomatoes.
We prepare a classic version, excellent for dressing tagliatelle, lasagna or cannelloni or simple spaghetti!
Let's see the recipe immediately.
Classic meat sauce – great for all types of pasta
- About 150 mixed vegetables for sautéing (carrot, celery, onion)
- 600 g ground beef (or half beef and half pork)
- 1 sausage
- half a glass of red wine
- 4 tablespoons of extra virgin olive oil
- 1 bottle of tomato puree
- 1 large spoonful of tomato paste
- meat cube (optional)
- In a pan with high sides and a thick bottom, fry the chopped herbs (carrot, celery, onion) together with the oil until golden.
- At this point add the minced meat and the crumbled sausage, without the skin.
- Cook over medium heat (stirring occasionally) until the meat sizzles and its water has evaporated.
- If necessary, mash the meat with a fork to make it uniform.
- Once browned, season with salt and pepper and add the red wine.
- Let it evaporate without a lid to evaporate the alcohol.
- After the wine has evaporated completely, add the tomato puree and the concentrate, dilute with a little water.
- Also add a teaspoon of granular nut and cook the sauce with the lid on for about 50 minutes, over low heat, stirring occasionally to prevent it from sticking.
- The sauce will be ready when the fat of the meat is well surfaced and the sauce well congealed.
- Once ready you can use it immediately to add it to your pasta!
- Enjoy your meal
- If you have made a good quantity of it, you can very well freeze it, obviously once it has cooled down.
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