Cooking Foods Italian Recipes – Lean Mince Beef Sauce “Ragù”

More details in my books published on Amazon.com

 

 

 

 

 

Ingredients:

Lean Minch Beef – one pound

Sausage (pork) – half pound

Prosciutto (crudo) or pancetta – 4 ounces (120 grams)

Tomatoes – two pounds

Basil, parsley, celery, laurel (bay leaf), rosemary, thyme.

Onion, garlic, carrot.

Mushrooms (dried)

Extra virgin olive oil

Balsamic vinegar

White wine

Marine salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drew the dried mushrooms in warm water.

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean and wash the asil and parsley: keep only the leaves.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean the prosciutto fat: we go to use it!

 

 

 

 

 

 

 

 

 

 

 

 

 

We add it to our “soffritto”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The fat is white and cleaned from any yellow part.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We will cut in dices it to add to our “soffritto”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Two spoons of extra virgin olive oil in the pot. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the prosciutto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Start to fry it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Get the rosemary leaves.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Use a sharpen knife to chop small the rosemary.

 

 

 

 

 

 

 

 

 

 

 

 

 

Now it is ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The prosciutto fat is roasted.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the roswemary in the soffritto, stir.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the sausage (without the skin).

 

 

 

 

 

 

 

 

 

 

 

 

 

The sausage skin has to be discarded.

 

 

 

 

 

 

 

 

 

 

 

 

 

Use a wooden spoon to break the sausage smell.

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast it.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chopped carrots.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the celery in dices.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the celery.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the mushrooms.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the mushrooms.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the onion.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the onion.

 

 

 

 

 

 

 

 

 

 

 

 

 

Let fry until the onion fades.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add two pinches of marine salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the garlic.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the garlic.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry two-three minutes: let the garlic to get color.

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop a little of balsamic vinegar.

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filter then add the water used to soften the mushrooms.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chopped parsley and basil.

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

You will get a oily soffritto.

 

 

 

 

 

 

 

 

 

 

 

 

It is time to add the mince lean.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Break it while is cooking: use a wooden spoon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The beef must roast: keep the fire high.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir always.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As the beef is roasted add the laurel, eventually add now the thyme and other spices you like.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook for two-three minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add half glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile use the blender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the tomato juice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the tomato juice to the soffritto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Use all the tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The beef will adsorb the juice humidity.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meantime the sauce starts to be ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add three-four pinches of salt: add the salt in small doses, will check later the salinity.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add another half glass of white wine and stir.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It is time to check the salinity and if the sauce is ready. Add more salt only if needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking, the sauce reduced its volume.

 

 

 

 

 

 

 

 

 

 

 

 

 

You have to consider the consistency of your sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

If it is too watery simply cook longer to vaporize the liquids; if it looks too compact simply add more white wine.     

 

 

 

 

 

 

 

 

 

 

 

 

 

This is good consistence as pasta condiment.

 

 

 

 

 

 

 

 

 

 

 

 

 

It is ready, keep warm while boiling your pasta.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Buon Appetito !!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Lean Mince Beef Sauce “Ragù”

More details in my books published on Amazon.com