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Ragu




Source of Recipe


Sicilian Culture


Recipe Introduction


Ragu is a meat sauce, common in Northerneastern Italy. It is basically the chopped meat fried in olive oil, onions, garlic and other ingredients, then added to the marinara or tomato sauce and cooked for another hour or so, thus the sauce takes on the flavor of the meat. This is best served over rigatoni (wide, flat, ridged noodles) to hold the chopped meat and sauce called, "ragu".




List of Ingredients




1 Tablespoon Olive Oil
1 pound chopped meat
Grated Parmesan Cheese
1/4 chopped fresh parsley
1/2 cup chopped white onions
3 cloves garlic
6 Ounce Can Tomato Paste
28 Ounce Can Crushed Tomatoes
Oregano
Fresh Basil Leaves
Salt & Pepper


Recipe



Add the olive oil and split cloves of garlic to the oil, sautee and add the onions until they are clear or translucent. Try not to burn the garlic, as it will become bitter. Combine the chopped meat (equal parts of pork, veal and beef) and fry the meat, breaking it apart until it is browned and cooked. Add it to the sauce and continue to simmer for 40 minutes or more.