Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, ragu (meat sauce). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Style® Meat Sauce features cooked ground beef in an italian seasoned spaghetti sauce that's Complete your dish with the well-rounded taste of RAGÚ® Old World Style® Meat Sauce, crafted. Meaty Tuscan-style ragu sauce is perfect for pasta, lasagna, stuffed shells, over fried polenta, and on rounds of toasted crostini as an appetizer. Ragù di Carne (Tuscan-Style Meat Sauce).
Ragu (meat sauce) is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Ragu (meat sauce) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ragu (meat sauce) using 19 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Ragu (meat sauce):
- Get 500 g Minced beef
- Prepare sausages (optional)
- Make ready 1 can plum tomatoes
- Prepare 1/2 can water
- Prepare 1 large carrot
- Get Sun dried tomatoes (optional)
- Take 1 stick celery (optional)
- Prepare 1 medium onion
- Make ready cube Stock
- Prepare Star anise
- Take 1 teaspoon cumin
- Get 1 splash red wine
- Prepare 2 tablespoons tomato purée
- Take 2 tablespoons tomato ketchup
- Make ready 2 tablespoons garlic purée
- Get 1/2 tablespoon gravy granules
- Take 1 1/2 teaspoon sherry vinager (optional)
- Prepare salt & pepper
- Take 2 teaspoon Cheyenne pepper (optional)
This formula separates the mundane American versions of this sauce from the real Italian. Ragù alla Bolognese (Classic Bolognese Meat Sauce). This classic pairing is made with homemade tagliatelle or pappardelle, but it also works with rigatoni, shells, or any other substantial pasta shape. Increase the heat and add the meat.
Instructions to make Ragu (meat sauce):
- Empty the can of plum tomatoes into a large sauce pan with half a can of water and a stock cube on a medium to low heat. Add a star anise and cumin.
- Dice the carrots, celery (optional) and sun dried tomatoes (optional) and add to the sauce pan.
- Brown the mince beef and add it to the sauce pan. Do allow enough space in the pan to allow the liquids to boil off to really brown the mince.
- You can also fry up some sausages (optional), cut them up and add them to the sauce.
- Dice and fry the onions in the same pan until translucent.
- Deglaze the pan with some red wine and add that to the sauce. This ensure all the goodness that was stuck to the pan is transferred to the sauce.
- Add the tomato purée, garlic purée, tomato ketchup. Mix everything in and simmer for at least 30 minutes.
- To thicken I use gravy granules, but cornstarch mixed in water will also work or any other thickening agent.
- Add the sherry vinegar (optional) as a final touch. You can add salt and pepper to taste, but what I like best is to add Cheyenne pepper which gives it a warming kick.
- Boil up your favourite pasta, add the ragu sauce and enjoy. I prefer fusilli because it really holds the meat sauce.
Using sausage in Rick Stein's ragu reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lost in flavour. A rich tomato and meat-based pasta sauce from Southern Italy. This recipe came from the well known Simili sisters of Bologna. They prepare a delicate brodo di carne, or meat broth, for use in their ragu because the sauce doesn't need a lot of additional flavor. Quick Turkey Ragu: an easy recipe for rich tomatoey Italian meat sauce, made with ground turkey.
So that’s going to wrap this up for this exceptional food ragu (meat sauce) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
