Grandma ragú
ricetta della nonna
Servings: 2
Preparation: 3h
Difficulty: 
Ingredients

400 gr. (14 oz.) Ground beef and pork meat

120 gr. (4,25 oz.) mortadella

300 gr. (10,6 oz.) pork sausage

160 gr. (5,65 oz.) celery

130 gr. (4,6 oz.) carrots

95 gr. (3,35 oz.) onions

700 gr. (24,7 oz.) tomato purée

Half glass dry white wine

8 basil leaves

3 tablespoon extra virgin olive oil

2 knobs of butter

method

1
2

1 - Scrape carrots, rinse them and cut them into chunks.

2 - Rinse celery stalks and cut them into chunks.

3
4

3 - Remove the peel from the onion slice it.

4 - Combine the vegetables in a chopper to obtain small pieces.

5
6

5 - Mince the mortadella and sausage in the chopper too.

6 - Put a large pan (preferably a clay one) over medium heat with chopped vegetables, and extra virgin olive oil, for about 5 minutes.

7
8

7 - Add the ground meat, the minced mortadella and sausage.

8 - Add two knobs of butter.

9
10

9 - Brown the meat over medium heat for about 30 minutes.

10 - Add the white wine and let it evaporate.

11
12

11 - Then add tomato purée too.

12 - Before covering the ragù add the basil leaves and a pinch of salt. Let simmer for about 2 hours or more over very low heat, stirring from time to time to avoid the meat to stick on the bottom of the pot.

Useful Suggestions

We usually prepare a big quantity of ragù and freeze small portions to use as a sauce for fresh pasta (like tagliatelle or pappardelle) or durum wheat pasta, preferably cylinders. It’s the base for lasagne.