Ragù Di Carne (Meat Sauce) Recipe

Name: Ragù Di Carne (Meat Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the condimento:; 2 white onions, very thinly sliced; 1 small rib celery; 6 to 8 sprigs fresh flat-leaf parsley; 1 carrot; 2 1/2 ounces guanciale or pancetta, finely diced (1/4 inch); 1 pound boneless beef in a single piece, such as chuch roast or chuck steak, tied with kitchen twine; 1 cup full-bodied red wine; 2 1/2 cups tomato puree; 2 bay leaves; 1/2 teaspoon salt (at least); Freshly ground black pepper; 1 cup meat broth (if needed); To make the dish:; 1 pound pasta, almost any kind except pastina or angel hair; 4 rounded tablespoons grated Parmigiano-reggiano

Servings: persons

For the condimento:
2 white onions, very thinly sliced
1 small rib celery
6 to 8 sprigs fresh flat-leaf parsley
1 carrot
2 1/2 ounces guanciale or pancetta, finely diced (1/4 inch)
1 pound boneless beef in a single piece, such as chuch roast or chuck steak, tied with kitchen twine
1 cup full-bodied red wine
2 1/2 cups tomato puree
2 bay leaves
1/2 teaspoon salt (at least)
Freshly ground black pepper
1 cup meat broth (if needed)
To make the dish:
1 pound pasta, almost any kind except pastina or angel hair
4 rounded tablespoons grated Parmigiano-reggiano

1
Mince finely together the onions, celery, carrot, and parsley (in the food processor if desired). Put in a saucepan with the pancetta or guanciale and the oil over medium-low heat.
2
When the vegetables are wilted and the pancetta or guanciale nicely browned, about 10 minutes, add the beef and brown on all sides, turning with tongs or two spoons (don't puncture it with a fork and let the precious juices escape).
3
Raise the heat and add the wine. Let it bubble until the odor of alcohol has disappeared, about 5 minutes. Add the tomato puree and the bay leaves. Add the salt and a few grinds of pepper and continue cooking, covered, over very low heat, for about 2 hours, until the sauce has visibly reduced and the oil has come to the surface. Add a little broth from time to time as the liquid evaporates.
4
Finally, remove the meat and reserve it, with a little of the sauce, for another course or another meal. Fish out and discard the bay leaves. You will be left with a thick but liquid sauce.

988

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the condimento:, 2 white onions, very thinly sliced, 1 small rib celery, 6 to 8 sprigs fresh flat-leaf parsley, and more.

Yes, Ragù Di Carne (Meat Sauce) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ragù Di Carne (Meat Sauce)

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