A classic, Ragù di Carne (Meat Ragu) is rich and deep from a slow cooking method and ingredients like pancetta and red wine. It is best served with Pasta all’Uovo (Fresh Egg Pasta). Recommended with a good glass of red wine. 500 gr frozen pack. Distributed by Italian Food Asia
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How to make Ragu’ di Carne
Process the onion, celery, carrot, and pancetta in a food processor until finely ground. Place in a large pot (casseruola) with the oil, set over heat, and cook, adding the pepper flakes and spices after a few minutes. Cook until the water has evaporated and the flavor of the vegetables has deepened, about 10 minutes.
Add the ground meats and prosciutto and cook (saltare), stirring almost constantly, until the meat has entirely broken down into bits and is cooked through, about 15 more minutes. Season about halfway through the cooking.
Degrease the pan, add the wine, and reduce until evaporated.
Add the tomato and simmer slowly until the liquid has almost evaporated and the mixture is beginning to stick to the bottom of the pan, about 20 minutes.
Add half of the water and cook for 10 minutes. Add the remaining water, season with salt, cover, and cook gently for 2 hours. Taste and adjust the seasoning and cook until the ingredients are completely broken down, the gelatin from the meat has bound the sauce slightly, and the flavor is rich and melded, about 1 more hour. Taste and adjust the seasoning.
Produced in Italy under HACCP and ISO standards, that guarantee food safety
Ragu’ di Carne Ingredients
pancetta or prosciutto
Extra virgin olive oil
red pepper flakes
Freshly ground black pepper
whole, canned tomatoes