Italian American Club of West MichiganRagù di Carne (Meat Sauce)
Ragù di Carne (Meat Sauce)
This is the classic ragù di carne (meat sauce) recipe from my family. It is a simple meat sauce recipe: you can find lots of variations of it.
Ingredients
- 1/2 onion chopped
- 1 carrots chopped
- 1 stalk of celery finely chopped
- 1 or 2 cloves of garlic riced
- 4 tablespoons olive oil
- 1 pound ground beef (or pork)
- 3/4 to 1 can canned tomatoes (Prego or similar brands)
- 1 tablespoon tomato concentrate (paste) (optional)
- 1 pinch salt
Instructions
- Make a soffritto by gently sautéing the chopped onion, carrot and celery in olive oil until the vegetables are very soft. Make sure not to brown them.
- Add the ground beef (or pork) to the pot, breaking it up with a wooden spoon and mixing to combine it well with the soffritto.
- Add a pinch of salt and let is simmer gently, stirring (with the wooden spoon) until the meat has lost its raw look.
- Add the canned tomatoes and stir again. Optional: add a bit of tomato concentrate (tomato paste) along with the canned tomatoes.
- Then let it simmer for 45 minutes, stirring only occasionally until the meat is tender and the sauce has thickened and developed a deep flavor (you can let it go longer if you like). If the sauce gets too thick before you think it’s done, then just add a bit of water as needed.
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