Ragu di Carne
Ingredients
- 1 red onion, diced
- 3 stalks of celery, diced
- 1 small carrot, diced
- 1 clove garlic
- 1 bay leaf
- 5 sage leaves
- 3 cloves, chopped
- ¼ bunch parsley, chopped
- 4 tbsp olive oil
- 1 lb beef or pork (optional: add sausage, casing removed, crumbled)
- 1½ tbsp salt
- 2 pinches black pepper
- ½ tsp fresh grated nutmeg
- ½ cinnamon stick
- 1 cup of good-quality red wine
- 14.5 oz can whole peeled tomatoes, hand-squeezed
- 2 tbsp tomato paste
How-to
- Heat olive oil in a sauce pot. Add onions, celery, carrots and parsley and cook until onions turn translucent, about 5 minutes. Add 1 whole garlic clove and continue to cook
- Stir in meat and add salt, black pepper, sage, nutmeg, cinnamon and cloves
- Allow meat to cook for 10 minutes, stirring constantly
- Add red wine and allow alcohol to burn off
- Add tomato paste and squeezed whole tomatoes. Stir, cover and simmer for 1½ - 2 hours or until oil rises to the top
Note: Sauce can be refrigerated for 7-10 days