1 Tablespoon Olive Oil
1 pound chopped meat
1/4 chopped fresh parsley
1/2 cup chopped white onions
3 cloves garlic
6 Ounce Can Tomato Paste
28 Ounce Can Crushed Tomatoes
Fresh Basil Leaves
Salt & Pepper
For those of you that think we would actually suggest
buying the brand called Ragu, please give us a little more credit. And,
although Ragu brand sauce might be good to some (I personally never bought
or tasted it), it would be nice for those wishing to learn where the term
came from. This is not about bashing the big companies who feel they
have perfected the sauce and mass marketed it to the world, but the whole
point of tradition is doing it the way our ancestors did generations before.
And, you can rest assured, that they did not pour from a jar, heat
and serve. Everything this site is about is our roots, tradition, wasting
nothing, and making everything ourselves. And, this recipe is not difficult
at all... so please read on about the real ragu.
Ragu is a meat sauce, common in Northerneastern
Italy. It is basically the chopped meat fried in olive oil, onions,
garlic and other ingredients, then added to the marinara or tomato sauce
and cooked for another hour or so, thus the sauce takes on the flavor of
the meat. This is best served over rigatoni (wide, flat, ridged noodles)
to hold the chopped meat and sauce called, "ragu".
Add the olive oil and split cloves of garlic to
the oil, sautee and add the onions until they are clear or translucent.
Try not to burn the garlic, as it will become bitter. Combine
the chopped meat (equal parts of pork, veal and beef) and fry the meat, breaking
it apart until it is browned and cooked. Add it to the sauce and continue
to simmer for 40 minutes or more.