Ragu (Meat Sauce)

by admin on February 23, 2009

I’m always prepared now before I go to my Italian grocer, Elizabetta….today I proclaimed I was going to make Ragu….she was excited.  Before I could tell her what I needed, she grabbed a bag and filled it with one of each of the vegetables that I would need and at the end, added a nutmeg…she must have seen my expression as she immediately did sign language to show me to grate the nut into the sauce…ah…and Elizabetta’s secret….”balance your ingredients”….”a lot of people make ragu but not many make GOOD ragu….make sure your ingredients are balanced!”  Why do I have a feeling that Elizabetta makes a GREAT ragu…..



  • Heat the oil in a saucepan.  Add the onion, carrot, celery, cover it and cook on a very low heat for about 15 minutes.
  • Remove the cover and add the garlic….cook for another 2 minutes or so.
  • Add the meat and brown on very high heat.
  • Add the flour and “toast” it….I have no idea what that meant so I just mixed it in.
  • Add the wine and let the alcohol evaporate…another guess as to timing..
  • Add the tomato sauce, parsley….give a few grates of the nutmeg…a pinch of sea salt and a few grinds of pepper.  Cook on low heat for about an hour.
  • Observations

    Remember Elizabetta…make sure your ingredients are balanced!  I do this by sight and taste…trust your own instincts…I have to say this recipe trumped my old one….I could eat it alone by the spoonful!  But…you may want to add pasta and some parmesan cheese!

    You are still energized…..take it and create our lasagna!!!

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