Meat-Tomato Pasta Sauce
 
the traditional ragu is a very thick, rich, and tasty sauce that 
requires about 34 hours of preparation. the meat-tomato sauce of this 
recipe is full in taste, but takes less time to prepare, which makes it 
practical for everyday, faster cooking. 
 
this sauce, besides being the perfect complement for bolognese lasagna, 
is also excellent as a dressing for pasta (e.g., spaghetti, fettuccine, 
egg noodles, fresh pasta). add the sauce to the freshly drained pasta, 
top with grated parmigiano cheese, toss, and serve at once. 
 
to add taste to the sauce, a mixture of different ground meats can be 
used, such as half beef and half pork. the addition of milk helps reduce 
the acidity of the tomatoes if they are not ripe enough. 
 
3 Tbsp  extra-virgin olive oil
3 Tbsp  (45 gr) butter
1 medium  onion, finely diced
1   carrot, finely diced
1/2 stick  celery, finely diced
1   garlic clove, diced
1/2 lb.  (225 gr) ground meat
1/4 cup  (60 cc) dry white wine
  salt and pepper
2-1/2 cup  (550 gr) tomatoes, pureed in a blender
pinch  of nutmeg
2 Tbsp  milk or heavy cream
 
place oil and butter in a saucepan, and turn the heat to medium. when the 
butter starts foaming, add the onion, carrot, celery, and garlic. saute 
and stir until the onion is soft and translucent. add the ground meat. 
stir with a wooden spoon, and break the meat into small bits. cook until 
the meat is fully browned. add the wine, salt, and pepper. turn the heat 
to high, and let the wine evaporate. add the tomato, nutmeg, and milk. 
when the sauce starts boiling, turn the heat to low. cover the saucepan 
and simmer slowly for about 1 hour, stirring occasionally. 
 
ciao, anna maria 
-- 
(ID: 10017) Mirror: rec.food.recipes: Fri, Nov 14, 2003


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