This sounds delish. I was going to use my own marinara for tonight's
fetuccini, I think I'll try this instead. I'll write soon to let you know.




"anna maria" > wrote in message
...
> The traditional ragu’ is a very thick, rich, and tasty sauce that
> requires about 3–4 hours of preparation. The meat-tomato sauce of this
> recipe is full in taste, but takes less time to prepare, which makes it
> practical for everyday, faster cooking.
>
> This sauce, besides being the perfect complement for bolognese lasagna,
> is also excellent as a dressing for pasta (e.g., spaghetti, fettuccine,
> egg noodles, fresh pasta). Add the sauce to the freshly drained pasta,
> top with grated parmigiano cheese, toss, and serve at once.
>
> To add taste to the sauce, a mixture of different ground meats can be
> used, such as half beef and half pork. The addition of milk helps reduce
> the acidity of the tomatoes if they are not ripe enough.
>
> 3 tablespoons extra-virgin olive oil
> 3 tablespoons (45 gr) butter
> 1 medium onion, finely diced
> 1 carrot, finely diced
> ½ stick celery, finely diced
> 1 garlic clove, diced
> ½ lb (225 gr) ground meat
> ¼ cup (60 cc) dry white wine
> salt and pepper
> 2½ cups (550 gr) tomatoes, puréed in a blender
> pinch of nutmeg
> 2 tablespoons milk or heavy cream
>
> Place oil and butter in a saucepan, and turn the heat to medium.
> When the butter starts foaming, add the onion, carrot, celery, and garlic.
> Sauté and stir until the onion is soft and translucent.
> Add the ground meat.
> Stir with a wooden spoon, and break the meat into small bits.
> Cook until the meat is fully browned.
> Add the wine, salt, and pepper. Turn the heat to high, and let the wine
> evaporate.
> Add the tomato, nutmeg, and milk. When the sauce starts boiling, turn
> the heat to low.
> Cover the saucepan and simmer slowly for about 1 hour, stirring
> occasionally.
>
> ciao, anna maria
>
>
>
> This sauce is in the fresh pasta chapter of my book. And for the less
> skilled i published step-by-step pics on my website.
> I just updated my web-page
> www.annamariavolpi.com
> with more STEP-BY-STEP recipes.
> Among them how to prepare fresh pasta. www.annamariavolpi.com/page28.html
>