Meat sauce

The ragout, a basic preparation useful for multiple achievements, tasty, complete with the most classic Italian tradition. There are various theories or methods to prepare this delicacy, every region or city has its own tradition. Today I will present my meat sauce, as I like to do it to me, cooked in a terracotta pan of the artisan company Vasai which, in addition to bringing back to memory aromas now forgotten, gives to the sauce a unique flavor and quality much higher than that prepared In the classic steel pot. An easy preparation and a slow cooking are the mix to make this condiment. Let's see what we need and how to proceed.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


250 grams of ground vaccinated meat
250 grams of carbs of minced pork
1 carrot
2 Ribs of celery
600 ml tomato sauce
1/2 Onion
1 Glass of red wine
Nutmeg to taste
Salt, pepper and E.V.O. oil Taste

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To prepare my version of the ragout, we must start by preparing the base of the sauté. Finely chop the onion, cut into small cubes the carrot and celery and put the whole, together with two tablespoons of oil, inside our earthenware pan. We cook with sweet flame until the vegetables are withered. Add the meat and let it brown stirring continuously so that our meat sauce is perfectly grained at the end of cooking.



Browned all the meat, add the wine and smudge to medium flame. Just all the alcohol will be evaporated, add our sauce, a nice grated nutmeg, salt, pepper and we give a last stirred. Let cook with low heat and with the lid for at least 2 hours, taking care to mix, from time to time, our meat sauce and to add, if necessary, some water if you were to dry too.

___ _____-____ tips _____… ___ _ _ _ _ _ _ _ _ _ _ _ _____

The Prince Council is, first of all, if you have the opportunity to cook the meat sauce in a terracotta pan. The yield will certainly be higher and the final quality of the product is worth the expense.
If it should advance or if prepared in addition, it can be stored in the fridge, well closed for 3-4 days. If you think you won't be able to consume it soon, you can also freeze it to reuse it on occasion.
Add the spices only when you join the tomato sauce to prevent the meat from drying out, releasing all its water, when it is browneded.

Enjoy your meal!!!!!

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