I lovethis recipe from Carluccio, makes a ragu that's wonderful fresh or amazing as leftovers.
It's so simple as well.
Sorry for the European measurements!
80ml Olive Oil
1 Large Onion, peeled and finely chopped
500g Lean Minced Pork
500g Minced Veal
150ml Dry White Wine
1kg Canned Chopped Tomatoes
4 Tbsp Tomato Paste
So it's pretty simple -
Oil in the pan and add the onion. Don't fry, just let the onion soften and lightly brown.
Then add the meat and fry, so raise the heat, for about 8 minutes. Get the meat nice and browned and well mixed with that soft onion.
Now throw in the wine, let that burn off for two minutes, imparting the flavour not the alcohol.
Now the paste/puree and the canned tomatoes and just have it simmer uncovered.
Let it cook for at least 90 minutes and throw in some water if it sticks. Salt and pepper to season as you taste it.
Works great with freshly made Tagiatelle but make sure to use the white wine, not red. You want that subtle flavour to complement the meats. Red wine can really overpower the veal especially.
Let me know what you think if you give it a try, I'm always amazed how something so simple can produce a Ragu with such depth.
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