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Ragù Romagnolo

Ragù from Romagna combines ground beef with sausage or bacon, which makes its taste even richer. The original recipe calls for chicken livers as well, but many do not like them. I certainly don’t.
Course Main Course
Cuisine Italian
Keyword ragù, ragù romagnolo, ragù sauce
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
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Ingredients

  • lb of grounded beef (681g)
  • 10 oz of sausage and a strip of bacon (300g)
  • 28 oz of tomato sauce (794g)
  • 1 medium carrot
  • 1 medium white onion
  • 5 oz of tomato paste (150g)
  • a glass of red or white wine (about 1 cup)
  • a pinch of salt
  • a pinch of sugar
  • Pepper 
  • 2 cloves of garlic, pressed or chopped 
  • 3-4 tbsp of extra virgin olive oil 
  • a small bunch of freshly chopped parsley
  • Grated nutmeg (about 1 teaspoon)
Servings 8 servings

Instructions

  • Use a sharp paring knife to finely and evenly chop the carrot, onion, and garlic cloves.
  • In a saucepan, add two tablespoons of oil, and sauté the vegetables until softened (about 5 -7 minutes);
  • Add the ground meat, the sausage, and the bacon; fry them over medium high heat until golden brown for about 5 minutes; 
  • Add salt and pepper, some grated nutmeg, and the parsley; stir well;
  • Pour in the red wine and sauté over medium high heat until it has completely evaporated; 
  • Add the tomato sauce, the tomato paste, a pinch of salt and a pinch of sugar;
  • Reduce the heat to low and stir occasionally for 1 hour;
  • Partially cover the saucepan and cook for another 2 hours; stir and check the ragù every now and then. If it gets too thick, add a little hot water; 
  • Pour the ragù into glass containers and store in the fridge or freeze for later use.