Granma Ragù
If you want something similar to that magical sauce, something with a fresher taste, try my grandma’s recipe.
Servings: 6 servings
Ingredients
- ½ lb ground beef
- ½ lb top-quality pork sausage
- 2 carrots
- 1 onion
- 1 sprig fresh basil
- 1 sprig rosemary
- 2½ cup chopped ripe tomatoes
- 3 tbsp olive oil
- 1 tsp red pepper flakes
- 2 tbsp butter
- 1 clove garlic
- Salt and Pepper
Instructions
- Wash and dice the carrots, and onion.
- Heat the oil in a pan and add the vegetables. Fry over medium heat until softened and golden brown. Be careful not to burn them; otherwise, the ragù will taste bitter and unpleasant.
- Stir in the beef and the pork until browned. In the meanwhile, cut the tomatoes into coarse pieces and add them to the meat.
- Peel a clove of garlic and crush it, then add it to the pot.
- Add the basil and the rosemary. Tie up the sprig of rosemary so it doesn’t get dispersed throughout your pasta.
- Cover and cook over medium-low heat. The liquid from the tomatoes will keep the meat moist. Simmer for about two hours.
- After one hour, replace the “cooked” basil with fresh basil leaves to have a stronger Italian taste. If the sauce gets too dry, you can add some lukewarm water.
- The ragù is done when the sauce is evenly combined, the meat is softened but dense, and the basil-scented tomato sauce wafts through the air making you very hungry (between 2-3 hours).
- Serve it with tagliatelle or the pasta you like best.
Nutrition
Calories: 209kcal | Carbohydrates: 4g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 76mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3631IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg