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My good sauce

good ragu S

Mysteriously, in mine magic freezer, as the stock of jars of sauce sui generis decreases, increases in inverse proportion collecting scraps of meat and cooked vegetables and meats leftovers ...
It is usually at this point that I decide to get the rest of the ingredients, namely peeled tomatoes, beef and vegetables, and to start preparing a new supply of pasta sauce!

Although my neighbors here label it without doubt as one Bolognese Soße it is certainly not a ragù that claims to be the best in culinary art; but it sure has three big advantages in its favor:

  • it's good and everyone likes it (excluding my sister who doesn't like onions ...)
  • it is an excellent way to recover the various leftovers of cold cuts every couple of months that gradually end up in the freezer
  • it allows you to always have a stock of good ragù ready for all uses, both to season pasta and to flavor a meat filling.

Here it is!

Ingredients:

onions g. 200
carrots g. 200
celery g. 100
garlic cloves 2
peeled g. 1'200
beef mince g. 400
various sausages g. 200
White wine ml. 200
salt and pepper q.s.
Origan TS. 1
nutmeg Ad Lib
tomato concentrate TS. 1
cup sugar ct. 1
extra virgin olive oil q.s.
 
 
 

Preparation:

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Clean and cut the vegetables into small pieces (I use the mandolin but any system is fine) and let them dry in a large pot, cast iron or earthenware, where the sliced ​​garlic is already browning in oil. Then set them aside in a bowl.

Brown in the same pot, without cleaning it, the salami already cut into pieces and then the minced meat, adding more oil if necessary. Stir over medium-high heat until the meat is well browned.

Put the vegetables back in the pot and mix well, adding salt, pepper and nutmeg. Add the white wine and let it evaporate.

This is the time to add the peeled tomatoes! Here in the recipe are indicated 1'200 grams (three standard cans) but if you want a more meat and vegetable flavor you can put less. Add a little water, tomato paste, oregano and, if desired, a teaspoon of sugar: it corrects the sour taste of the tomato. Bring to a boil, cover and simmer over low heat for a couple of hours.

After this time the sauce is ready but certainly the appearance is not very homogeneous ... prepare the vegetable mill with the bottom with large holes and begin to pass the sauce.

For an even more fluid and homogeneous sauce repeat the operation a second time (very valid operation in the case of children who refuse every small piece of vegetables!)

Now the sauce is really ready: so you can use it immediately to season a plate of pasta (you have to taste it thoroughly to evaluate if something is missing ...) and divide the rest into jars for the freezer. For a couple of months (if it is not eaten, as often happens, first) it will be ready for use: just long enough to put it in a saucepan to defrost over low heat and then heat well.

ADVICES AND NOTES:

 

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  • print pdf Recipe, text only: to print or download.

  • This sauce can also be prepared with only a third of the peeled tomatoes indicated and then used as a base for flavoring a tomato sauce or fresh blanched and peeled tomatoes.
  • Although this recipe is a condiment, I deliberately inserted in the main courses, having regard to its destination!
  • See also: Ragù, the real one, Bolognese.

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