Ragù Recipe

raguThis is my daddy’s recipe. Our family tradition includes peas, also because is the typical stuffed of arancini , a sicilian ball of rice and meat,covered with eggs and bread chunks, and fully fried.

Time: 1 hour and ½

Ingredients: The proportion are thought for a lots of ragu’: you can always freeze it and use whenever you need.

  • 500 gr minced beef and pork
  • 1 glass red wine
  • 3 carrots
  • 2 onions
  • celery
  • 1l tomatoes sauces
  • 500 gr tin tomatoes
  • 1 can peas (optional)
  • 1 spoon tomato paste
  • olive oil, pepper, salt

1. Peal and cut finely onions,celery and carrots or use a mixer. Let them sweat in a big pot with some heated olive oil.

2.Add the meat, spoon of tomato paste and a glass of  red wine. Let the wine evaporate.

3.Add the tomatoes sauces and tomatoes can,season with pepper and salt in good amount.

4.Cover with a lid and turn to a very low temperature, cook for 1 hour, stiring every now and then.

5. (Optional) The last 10 minutes add your peas, in this way they won’t cook too long.

Buon appetito!

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