Ragù

Submitted by xtine

"Meat sauce for pasta - I use this sauce in lasagna as well. I use beef/pork/veal mix, but the food.com brain won't let me put that in, so the ingredients just list "ground beef". You can add other ingredients to this as well; sometimes I add some diced prosciutto, or some mushrooms or diced bell peppers - this is a basic recipe you can expand however you like. Sometimes I sub dry vermouth for half of the white wine, if I have it on hand. This is enough for 2 pounds of pasta. Freezes well."

 

• Ready In: 2hrs 15mins
• Ingredients: 17
• Serves: 12

ingredients

• 4 tablespoons olive oil
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 1⁄2 lbs ground beef
• 1 lb Italian sausage, removed from casings
• 1 tablespoon garlic, minced
• 2 cups dry white wine
• 16 ounces tomato sauce
• 14 1⁄2 ounces diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 2 teaspoons dried marjoram
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 bay leaf
• salt & freshly ground black pepper

directions

1. Place olive oil in a large stock pot over medium heat.
2. Add onions, carrots, and celery. Cook, stirring occasionally, for 15 minutes.
3. Add the ground meat and the sausage to the vegetables and brown, breaking up any large chunks of meat.
4. Once all the meat is browned, add the minced garlic and cook over medium-low heat for 1 minute.
5. Add the wine, increase the heat and simmer until the pan is once again dry, about 10 minutes.
6. Add the tomato sauce, diced tomatoes, tomato paste, balsamic vinegar, marjoram, oregano, basil, and the bay leaf and stir well. If the meat and vegetables are not covered by the tomatoes, add enough water to cover.
7. Bring the sauce to a simmer, then reduce the heat to low and cook, covered, stirring occasionally, until the sauce is deeply flavored and no longer watery, about 1 1/2 hours.
8. Remove the bay leaf and season to taste with salt and pepper.
9. Serve over pasta or freeze for later use.