Perfect Italian Tagliatelle Ragù Recipe
- 2 sticks of celery
- 1 onion
- 1 carrot
- 1 sprig of parsley
- 1 bottle of tomato sauce
- 300 grams of minced meat mixed (pork and beef)
- 1 bay leaf (optional)
- White wine
- Basil for garnish
- Grated parmesan cheese
Putting smells into the mixer then switch to get the chopped; Alternatively you can make the beat with the crescent moon with a more old and very traditional
Put the mixture in a pan (preferably earthenware) with a little 'oil
Sauté the chopped, then add the minced meat and bay leaf, if liking
Sauté the minced meat well combining it to the beat
Then add a little 'of white wine and let it evaporate
When the wine has evaporated and the meat very dry add the tomato sauce
Cook covered on low heat ... in Neapolitan culture mother says he is "pappuliare" or boil slowly so you can see the bubbles .... this is the secret to a good sauce ...
Cook until the tomato is not retired ... about 1 hour and half for the minimum amount of sauce .... of course if you can do more and freeze it (like I did) for a quick utililizzo when you do not have time to cook ...
Cook the noodles (or other pasta ofrmato appreciated) in salted water, drain and toss in the pan with the sauce ... uhmm .. I am already hungry!
tagliatelle ragu-to-jump-in-the pan-
Serve and serve garnished with a leaf or a sprig of basil
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