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All Day Sunday Ragu

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Ingredients

25g Spicy Sausage remove casing
25g Ground Beef lean If possible 10% fat or less
1 Slice (Thick) Pancetta You can substitute thickly sliced slab bacon
1 Medium Carrot small diced
small Diced Onion
1 medium Garlic Cloves grated
1 Bay Leaves
1-1 1/2 tsp Red Pepper Flakes
300mL Vegetable Stock
2 tbsp Tomato Paste

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All Day Sunday Ragu

Features:
    Cuisine:

      This sauce is the definition of slow food

      • 3.5hrs
      • Serves 6
      • Easy

      Directions

      It takes time to make but the end results are worth the wait
      It takes time to make but the end results are worth the wait!
      (Visited 28 times, 1 visits today)

      Steps

      1
      Done

      Pour oil into large heavy bottom pot over medium heat. Add pancetta, beef and sausage. Saute until evenly browned. Using a slotted spoon remove the meat from the pot into a food processor.
      Remove any oil from the except for 1tbsp.

      2
      Done

      Add garlic and saute until aromatic. Add carrot and saute till tender then add onion saute till tender. Add red pepper.

      3
      Done

      In food processor pulse meat till minced till it has a fine texture but not pureed.

      4
      Done

      Add tomato paste to pot and cook till the paste darkens. Add 100ml of vegetable stock to the pot. Use the liquid to scrape the brown bits from the bottom of the pan. Add meat back to the pot. Add the tomatoes to the pot and the remaining stock. Stir then bring to a boil. Cover pot and reduced heat to low.

      5
      Done

      Let simmer for 2-3 hours stirring occasionally to prevent the bottom from burning. Let the sauce reduce to slightly less than half the original volume.

      6
      Done

      Remove the bay leaf before serving.

      7
      Done

      There is no salt added in this recipe. The tomatoes here in Italy are exceptional so the addition of salt is normally not needed.

      8
      Done

      Note: This sauce freezes well. Place in airtight freezer proof container. You can also make this sauce in a slower cooker eliminated the vegetable stock. This is better made on the stove top. The reduction process allows for the flavors to intensify.

      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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