Ingredients
- 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
Preparation
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
smells-in-mixer
Put the mixture in a pan (preferably earthenware) with a little 'oil
chopped-in-the-pan-to-shard
Sauté the chopped, then add the minced meat and bay leaf, if liking
adding minced-meat-
Sauté the minced meat well combining it to the beat
minced-meat-browned
Then add a little 'of white wine and let it evaporate
added-wine-bianco1
When the wine has evaporated and the meat very dry add the tomato sauce
-added tomato-past-the-flesh
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 ...
ragout-in-cooking
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 ...
ragu-ready-for-the-pasta
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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