Ragù di Carne
Ragù di Carne
Meat sauce
This recipe makes more than you need for arancine—it’s a shame to make a small amount of ragù—but you can also simply serve it with the pasta of your choice.
Ingredients (10)
Ingredients (10)
Instructions
Heat the olive oil in a large pot over low heat. When the oil begins to shimmer, add the carrot, celery, and onion, season with salt, and cook until the vegetables are very tender, about 20 minutes.
Add the ground beef, season with pepper, and increase the heat to medium-high. Cook until the beef is browned all over, about10 minutes.
Add the wine and stir, scraping up any browned bits from the bottom of the pot, then cook until the liquid has evaporated, 1 to 2 minutes.
Add the tomatoes, bring to a simmer, then reduce the heat to low. Simmer for 11/2 to 2 hours, until the meat is very tender and the sauce has concentrated.
About 15 minutes before turning off the heat, stir in the peas. Season with salt to taste.
Let cool and use in arancine (see page 33) or store in a sealed container in the refrigerator for up to 5 days. The ragù will keep in the freezer for up to 3 months.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
