Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ragu (meat sauce). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Ragu (meat sauce) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Ragu (meat sauce) is something which I’ve loved my entire life.
Mama's Spaghetti and Meat Sauce is simple and easy to make. Made with RAGÚ sauce and ground beef, enjoy a delicious meal that tastes just like Mama's. Meaty Tuscan-style ragu sauce is perfect for pasta, lasagna, stuffed shells, over fried polenta, and on rounds of toasted crostini as an appetizer.
To begin with this recipe, we must prepare a few ingredients. You can cook ragu (meat sauce) using 19 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Ragu (meat sauce):
- Make ready 500 g Minced beef
- Make ready sausages (optional)
- Get 1 can plum tomatoes
- Make ready 1/2 can water
- Get 1 large carrot
- Take Sun dried tomatoes (optional)
- Prepare 1 stick celery (optional)
- Get 1 medium onion
- Take cube Stock
- Make ready Star anise
- Make ready 1 teaspoon cumin
- Prepare 1 splash red wine
- Prepare 2 tablespoons tomato purée
- Prepare 2 tablespoons tomato ketchup
- Make ready 2 tablespoons garlic purée
- Get 1/2 tablespoon gravy granules
- Make ready 1 1/2 teaspoon sherry vinager (optional)
- Take salt & pepper
- Take 2 teaspoon Cheyenne pepper (optional)
This video teaches you what a great meat sauce can really be about. This formula separates the mundane American versions of this sauce from the real Italian. A rich tomato and meat-based pasta sauce from Southern Italy. Increase the heat and add the meat.
Steps to make Ragu (meat sauce):
- Empty the can of plum tomatoes into a large sauce pan with half a can of water and a stock cube on a medium to low heat. Add a star anise and cumin.
- Dice the carrots, celery (optional) and sun dried tomatoes (optional) and add to the sauce pan.
- Brown the mince beef and add it to the sauce pan. Do allow enough space in the pan to allow the liquids to boil off to really brown the mince.
- You can also fry up some sausages (optional), cut them up and add them to the sauce.
- Dice and fry the onions in the same pan until translucent.
- Deglaze the pan with some red wine and add that to the sauce. This ensure all the goodness that was stuck to the pan is transferred to the sauce.
- Add the tomato purée, garlic purée, tomato ketchup. Mix everything in and simmer for at least 30 minutes.
- To thicken I use gravy granules, but cornstarch mixed in water will also work or any other thickening agent.
- Add the sherry vinegar (optional) as a final touch. You can add salt and pepper to taste, but what I like best is to add Cheyenne pepper which gives it a warming kick.
- Boil up your favourite pasta, add the ragu sauce and enjoy. I prefer fusilli because it really holds the meat sauce.
Using sausage in Rick Stein's ragu reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lost in flavour. Ragù alla Bolognese (Classic Bolognese Meat Sauce). This classic pairing is made with homemade tagliatelle or pappardelle, but it also works with rigatoni, shells, or any other substantial pasta shape. Quick Turkey Ragu: an easy recipe for rich tomatoey Italian meat sauce, made with ground turkey. Ragu® Robusto!® Pasta Sauce, spaghetti, onions.
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