Ragu Di Carne ( Meat Sauce)
Source of Recipe
Cucina Amore / Nick Stellino
List of Ingredients
5 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped onions
4 garlic cloves, sliced
1 large bay leaf
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh basil
2 ounces finely diced prosciutto
1/4 pound ground veal
1/4 pound ground lamb
1/4 pound ground beef
1/3 cup red wine
1/2 cup Tomato Sauce, (See Recipe)
2 tablespoons tomato paste
2 cups Chicken, (or Beef) Stock, (See Recipe)
salt and pepper, to taste
Recipe
Heat the oil in a large saucepan set on high heat for 1 minute. Add the red pepper flakes, celery, carrots, onions, garlic, bay leaf, sage, and basil and cook for 2 minutes, stirring occassionally. Reduce the heat to medium-low and cook 10 minutes more, stirring occassionally.
Raise the heat to high, add the proscitto, veal, lamb, and beef and cook, stirring continuously for 2 minutes. Add the wine, reduce the heat to medium and let cook until almost evaporated, about 5 minutes. Raise the heat to high, add the tomato sauce and stock and bring to a boil. Reduce the heat to a simmer, cover the pot and cook 45 minutes, stirring twice.
If you like the sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper.
Serves 4 to 6
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