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The ragù, a masterpiece (serves 4)

Ragù is a classic in all italian families and every family has its own one.....sometimes very different from North to South! The ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta (my favourite), make it into lasagne.


  • 300 gr minced beef, coarsely ground and mixed

  • 300 gr tomato puree

  • 1 medium carrot

  • 1 celery

  • 1 small yellow onion

  • Fine salt to taste

  • Black pepper to taste

  • 100 gr red wine

  • Vegetable broth to taste

  • Extra virgin olive oil 1 tbsp

  • 1 glass of milk

  • 1 teaspoon of sugar

  1. Peel the carrot and chop it finely. Then clean the celery and chop it too of the same size as your carrot. Finally, peel the onion and chop it.

  2. In a pre-heated saucepan pour a drizzle of oil and add the vegetables.

  3. Stir and let simmer for 5-6 minutes. Add the ground beef.

  4. Stir and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine and mix again. As soon as the alcohol has evaporated, add the tomato puree.

  5. Stir and incorporate it. Add a couple of ladles of very hot vegetable broth.

  6. Cover with the lid, but do not close completely. It must cook for at least two hours. Check it every now and then and add more broth as needed.

  7. When almost cooked add the milk and the sugar.

  8. After two hours, taste the sauce and season with salt and pepper. Stir again and enjoy!!!!



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