Ragout Beef sauce

Ragout Beef sauce

• This Italian ragout beef sauce, consists of minced meat from a special white cow raised in Italy, which contains very little fat. It is a special breed of Apennines cattle. It is important that this meat is minced twice and fresh. In this recipe you can, but you don't have to, add basil or oregano to this sauce, it all depends on the taste you want to achieve. The preparation is quick and easy. Follow the recipe

Ragout Beef sauce

Ingredients: simple, total time: 50 min., 4 serving

• 3 Tbsp Olive oil EVO

• 1/2 onion/ finely chopped

• 1/2 stalk celery/ blended

• 1 carrot/ blended

• 1 clove of garlic/ minced

• salt and black pepper to taste

• 1/2 tsp dry spice Vegeta

• 120 ml red wine

• 400 g beef chianina breed/ ground 2 times - white cattle meat

• 350 ml tomato paste

• 2 Tbsp tomato concentrate + 130 ml water

• 1 tsp oregano/ optional

• 2 tsp basil leaves/ finely chopped

• 1 Tbsp red ground paprika

• 300 ml water as needed/ gradually

Ragout Beef sauce

Preparation:

1. First, prepare all the ingredients listed above.

2. Finely chop the onion and cut the carrot and celery into pieces and put them in a super chopper to finely chop.

3. Make sure that the ground beef from that white piece of veal is ground twice.

4. Finely chop the garlic or run it through a machine tool.

5. In a small cup of 150 ml, mix 2 spoons of tomato concentrate, red ground paprika, basil and oregano, add 130 ml of water, set aside.

6. Heat the olive oil in a medium saucepan over low-moderate heat.

7. Add the finely chopped onion, fry for a few minutes until it becomes transparent and soft.

8. Immediately after that, add chopped carrot, celery, dry spice Vegeta, stir all well for about 5 minutes.

9. Pour over red wine, simmer until the alcohol evaporates, about 4 minutes.

10. Add the chopped garlic, stir, as soon as it smells, add the minced meat and stir all the ingredients well.

11. Cover the pan, cook to low to moderate heat 10-15 until the meat releases liquid. Stir occasionally.

12. When the liquid has come out of the meat, add tomato paste, mixed tomato concentrate with other ingredients, add another 100 ml of water.

13. Cook for about 30–35 minutes until you get a nice color of the sauce. Add salt and pepper to taste.

14. During cooking, add 3 more times the same amount of water.

15. You can serve the sauce prepared this way with gnocchi, pasta, or use it for filling, lasagna or cannelloni.

Buon appetito!

Ragout Beef sauce

NOTE :

• You can pack this sauce in lidded boxes and keep it in the freezer for up to 3 months. Remove 1 day before use and put in the fridge. Reheat in a small saucepan or in the microwave.

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