Following up on our post about "5 things we are excited to eat this season. Here is our first "Drum roll please..... It's the CLASSIC RAGÚ SAUCE!! This is definitely the sauce to keep you warm and it can be eaten with just about any pasta of your choice. Ain't that amazing! See what you need and how to cook below⬇️
WHAT YOU NEED
1 1/2 lb stewing beef / cubes
2 Tbsp olive oil
680 ml bottle of Terre Scelte tomato Passata
1/3 cup diced onions
1/3 cup diced carrots,
4 cloves garlic, roughly chopped,
2 Tbsp tomato paste,
1/2 cup red or white wine,
1 cup beef broth,
2 Tbsp butter
6 leaves of fresh basil
1/4 tsp ground red chili peppers
1 tsp red wine vinegar or fresh lemon juice
A bay leaf
Salt and pepper, to taste.
Aaaaand Catalia’s choice of pasta: Regal Fresh Egg Spaghetti
HOW TO COOK
In a large pan, heat olive oil over medium-high heat. Brown meat, you can mash the meat to break up the beef into shreds AND brown in batches too. Once done , set aside in another dish.
In the same pot, adding a bit more oil if necessary, add onion and carrots, stir until soft.
Add tomato paste and stir in.
Add the wine and stir. Cook until wine is half dried.
Add your Terre Scelte tomato passata, beef broth, butter, spices, a bit of salt and pepper and the bay leaf.
Add your meat, with any juice that came after browning.
Bring to a boil, then reduce heat to low, cover, and simmer for about 2 1/2 hours, stirring once or twice.
Add the vinegar or lemon juice and let cook for about 20 mins on really low heat.
Tada!! It's ready. You can serve with any long or short pasta of your choice. We recommend Regal Fresh Egg Pasta to add the right bite and texture to your homemade ragu!