A chapter on ragu inspired me last Saturday. I've been making sauce for ages, but apparently I've never really made a ragu. It couldn't be easier. Or more delicious.
There really isn't a recipe, more a philosophy, which is slow cooking meat with a little tomato paste and water.
I cross referenced with Silver Spoon, the Italian cookbook that I also received for my bday.
1 tbsp oil
1 lb hot Italian sausage, decased and crumbled
3/4 lb ground pork/veal/beef
1 carrot chopped
2 celery stalks chopped
2 small onions chopped
Small can of tomato paste slightly thinned with water
Pinch of nutmeg
Salt and Pepper
Melt butter with oil in large pot over medium heat. Place the meat, carrot, celery, and onion in pot and cook until meat starts to brown and vegetables begin to wilt. Add tomato paste and water, nutmeg, salt and pepper.
Cook over very low heat for 1 1/2 hours. Add water if it becomes a little dry (mine never did).
That's it. So good. So easy. Served over fresh pasta and it really doesn't get better then that.
I'm eating the leftovers today for lunch. Very excited.