Classic Ragu

Classic Ragu


  • 1 1/2 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
  • 1 small carrot, finely diced
  • 1 rib of celery, finely diced
  • cooked tagliatelle
  • 1 clove of garlic
  • 1/4 lb ground sausage
  • 1/2 lb ground veal
  • olive oil
  • 1 medium onion, finely diced
  • salt & pepper


  1. In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.
  2. On medium heat saut̩ veggies slowly for about 10 minutes Рso they are not brown but translucent.
  3. Raise the heat slightly & add in meat – breaking up the pieces with a wooden spoon.
  4. Season with salt & pepper.
  5. Add tomatoes & half a glass of water.
  6. Bring up to boil.
  7. Lower to a very low simmer for 2.5 hours stirring occasionally.
  8. Toss with your favorite pasta.
  9. If sauce becomes too thick, add a little pasta water.

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