Italian Ragu (Lasagne)
Ready In: 4 hrs 5 mins
Serves: 8
Ingredients
- 1 1⁄8 lbs ground beef
- 5⁄8 lb bacon (or real italian sausage)
- 1 carrot
- 1 onion
- 1 celery rib
- 1 clove garlic
- 1⁄2 glass white wine
- 1⁄2 glass milk (eliminates acidity)
- 1 package tomato concentrate
- 2 glasses vegetable broth (you can also use the kind that comes as a powder that you dissolve in water)
- 1 bay leaf (optional)
Directions
- Mince the bacon, the carrot, the onion, the celery and the garlic; cook slowly for about fifteen minutes.
- Add the ground beef and mix with a wooden spoon until brown.
- Add the white wine and let it evaporate.
- Dissolve the tomato concentrate in the vegetable broth and pour the mixture in, mix well and wait until it simmers.
- At this point add the milk and keep mixing, add a pinch of salt and the bay leaf and let it cook slowly for three-four hours, checking once in a while; add a little bit of broth if the sauce dries up too much.
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