Ragu Sauce is a delicious Italian sauce recipe that is made using only a few simple materials and can evaluate in many ways.
Mix with fresh tagliatelle pasta, make it lasagna with bechamel sauce or use it as a filling for homemade ravioli. This is up to you!
All the details of Ragu sauce are below!
RAGU SOS Recipe Ingredients
1 medium size white onion
1 handle fresh celery
500 g medium fatty beef ground beef
2 cups of tomato puree
1 cup of red wine -according to my name-
4 cups of broth (1 liter)
1 tablespoon of olive oil
1 pinch of salt and 1 pinch of black pepper
Fine chopped carrots, celery and white onions are slowly sautéed until softened for about 10 minutes with very few olive oil, but slowly sautéed before the color rotates. Right – medium fever is used for sauting. Do not add excess oil.
When the vegetables are softened, add the ground beef to the pan and cook. Then add the red wine and continue to cook until the wine is reduced by half. You can remove the wine from the recipe according to your request.
Then add the finely drawn tomato puree and half of the broth to the pan.
Mix the sauce and complete the water with the remaining broth and cook your sauce over low heat for 2 and a half hours.
If the sauce is ready to serve with pasta, add the cooked pasta to the ragu sauce. Or evaluate your sauce in another way.
Enjoy your meal.
How is the remaining RAGU sauce stored? After resting the sauce, the next day is more delicious and consistency.
You can store the sauce in the refrigerator for up to 4 days. It is recommended that you add some water or broth and heat it up to open its consistency when serving again.
You can also store your sauce in the freezer and then use it in new recipes.
What is the difference between Ragu and Bolonez? RAGU is usually a meat -based sauce, which is usually cooked in a liquid, such as finely chopped vegetables, ground beef and wine, tomato and broth.
On the other hand, Bolognese actually means “from Bologna”. And in fact, Bolonez sauce is also a Ragu sauce recipe.
Ragu Alla Bolognese (from Bologna Ragu) is very similar, but is usually made with white wine and sometimes with milk that is thought to soften the meat. It is traditionally served with tagliatelle pasta, which is never used with spaghetti in Bologna.
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