A really rich Italian meat (fresh) stew, a slow-cooking recipe that goes perfectly as a ‘meat sauce’ for pasta. It also works well as a filling for small calzones or for lasagna. A versatile recipe with deep flavors!
4 servings
Ingredients
500 g coarsely ground prime rib
2 tbsp olive oil
0.5 carrot
0.5 celery stalk
0.5 yellow onion
4 cloves of garlic
4 bay leaves
2 tablespoons tomato puree
3.75 dl red wine
3 cans whole tomatoes
Salt & black pepper
Description:
- Dice the carrot, celery, onion and garlic.
- Fry the meat hard and season with salt and pepper.
- Sweat the vegetable mixture in olive oil in a pot.
- Add the fried minced meat and bay leaves to the pot.
- Stir in tomato puree.
- Pour in the wine and bring to a boil. Then lower the heat and boil.
- Pour in the tomatoes and cook for a long time, at least 2 hours.
- Taste before serving. May need sugar and/or vinegar.
Pairs with:
Depending on what you have ragùn for, of course. Red wine for pasta, beer for calzone.