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Ragù sauce
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Ragù sauce
For your lasagna, penne, spaghetti or rigatoni this sauce is good with everything.
Ragù sauce
| Prep time: 10 minutes |
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| Cooking time: 1h/ |
| Servings or yield: For 6 to 8 people |
| Difficulty level: Easy |
| 1 big can or jar of plum whole tomatoes |
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| 2 lb. of milk fed ground Veal |
| ¼ cup of house white wine |
| 2 garlic cloves |
| 1 onion |
| Salt and pepper to taste |
| Extra virgin olive oil |
Preparation
In a large stockpot heat olive oil and set the heat to medium high.
Smash the garlic cloves with a knife and add the olive oil and fry slowly until golden brown.
Minced the onion.
When the garlic is golden brown, add the onion and gently fry until translucide.
Add the veal and stir for a few minutes. Deglazed with ¼ cup of white wine. Continue cooking for 3 minutes.
Add the tomatoes and mash the tomatoes with a spoon or pilar. Add salt and pepper to taste. Cook uncover on medium/low heat for about 1 hour or until liquid evaporated.
Serve with your favourite pasta.
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a large stockpot heat olive oil on medium high.
2 - Smash the garlic cloves with a knife.
3 - Add the Garlic to olive oil and fry slowly until golden brown.
4 - Minced the onion.
5 - When the garlic is golden brown, add the onion.
6 - Gently fry until translucide.
7 - Add the veal.
8 - Stir and cook for a few minutes.
9 - Deglazed with ¼ cup of white wine.
10 - Continue cooking for 3 minutes.
11 - Add the tomatoes.
12 - Break the tomatoes with a spoon.
13 - Add salt and pepper to taste.
14 -
