Ragu di carne

Ragu di carne
Ragu di Carne #1
Meat ragu # 1

Serves 6

1 red onion
1 stick of celery
3 carrots
300 g of minced beef or veal
1 sausage (optional)
500 g peeled mature tomatoes
ground pepper
1 glass of red wine

Finely dice the first three ingredients and place into a pan with plenty of oil and cook for about 15 minutes or until softened. Cook the vegetables on a low to medium flame – being careful that they do not stick to the pan. Stir often, and begin adding the meat and sausage with the vegetables. Continue cooking the mixture for another 15-20 minutes or until the meat has browned. At this time, add the wine and allow it to evaporate well. Pass the tomatoes through a food mill then add to the mixture. Be sure to add salt and pepper to taste. Cook on a low heat for about 1½ hours more, stirring from time to prevent the sauce from sticking to the pan.

Ragu di Carne #2
Meat sauce # 2
Serves 6

1 onion, chopped finely
1 carrot, chopped finely
1 stick of celery, chopped finely
5 sprigs of parsley, chopped finely
100 ml extra virgin olive oil
400 g minced beef
1 pork sausage, skinned and chopped
1 glass dry red wine
400 g tomatoes, peeled and chopped
2 ladles meat stock
1 teaspoon salt
25 g dried porcini mushrooms, soaked and chopped (optional)

Sautè the vegetables in the oil until lightly golden. Add the mince and the sausage. Cook and stir until browned. Add the wine and stir until it evaporates. Add the tomatoes, stock and salt. Let it simmer for a couple of hours. If it dries out, add a little stock or water. At the end of the cooking process check if there is enough salt and adjust to taste.