Ragu Sauce

This ragu pairs beautifully with your homemade pasta and the bonus is your house will smell like a traditional Nonna’s kitchen!

Ingredients:

1 celery stock

½ large red onion

1 carrot, peeled

5 tablespoons extra virgin olive oil

1 pound 93% lean ground beef

1 cup red wine

24 oz tomato passata (cento or mutti make great choices)

salt

Instructions:

Finely chop the celery, onion and carrot.

Heat olive oil in a dutch oven over medium heat.  Add the vegetables and saute until the onion is translucent.

Add ground beef, break it up and brown it until the juices release and evaporate.

Add wine and scrape off any bits that are stuck to the bottom of the pot.  Simmer until the wine has reduced and the alcohol has burned off.

Add tomato passata and salt to taste.  Cover the pot but leave the lid slightly off to allow the moisture to evaporate and the sauce to thicken.  Simmer on low for 2-3 hours.  Stir occasionally to prevent sticking. 

If after an hour the sauce is too thick, add a little water.  If the sauce is too loose remove the lid for the remainder of the cooking time. 

Your sauce is ready when it is thick and clings to your spoon.