Ragù is a rich and tasty condiment based on minced meat (beef and pork) and tomato. Among the most famous ragù it is impossible not to mention the Bolognese ragù and the Neapolitan one. It is a preparation that has become an icon of Italian cuisine known all over the world. It can be used for the preparation of lasagna (for example the famous lasagna alla bolognese), cannelloni, or to dress gnocchi, tagliatelle, orecchiette, etc. Everyone in the family, including children, likes the preparation and is traditionally prepared on Saturday for Sunday lunch. The secret of this preparation lies in the choice of raw materials (basic ground beef and pork, possibly enriched with sausage and / or bacon) which must be cooked at low temperature and for a long time. The sauce is thus left to pipare (or pee) enriching itself with flavors and flooding the house with a delicious scent. This Italian specialty typical of Emilia Romagna can be successfully prepared in the slow cooker. Cooked in a slow cooker, the ragù expresses its full potential of flavor and aroma. I usually prepare them in large quantities which then, to preserve, I usually put in bags suitable for vacuum cooking. In this way, when there is a need, simply remove a bag of meat sauce from the freezer and put it to defrost directly in boiling water. Within 10-15 minutes the ragù will have reached its serving temperature and can be used to season pasta or gnocchi.
SUMMARY
00:04 Ingredients
00:12 Recipe
INGREDIANTS
➜ 650 g of ground beef
➜ 650 g of ground pork
➜ 300 g sausage paste
➜ 1-2 celery stalks
➜ 1-2 carrots
➜ 1 onion
➜ 1-2 garlic cloves
➜ 250 ml tomato puree
➜ 1 tube of triple tomato concentrate
➜ 1-2 glasses of wine
➜ clarified butter to taste
➜ butter to taste
➜ extra virgin olive oil to taste
➜ salt to taste