Ingredients with Measurements:
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1/2 cup of olive oil
- 1 lb of ground beef
- 1 lb of ground pork
- 1/2 cup of red wine
- 1 can of peeled tomatoes (28 oz)
- 2 tablespoons of tomato paste
- 4 anchovy fillets, finely chopped
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, celery, and carrots. Cook until the vegetables are soft and translucent, about 10 minutes.
3. Add the ground beef and pork. Cook until the meat is browned, about 10 minutes.
4. Pour in the red wine and cook until the liquid has evaporated, about 5 minutes.
5. Add the peeled tomatoes, tomato paste, anchovy fillets, and oregano. Stir well.
6. Season with salt and pepper to taste.
7. Reduce the heat to low and let the ragù simmer for at least 2 hours, stirring occasionally.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
5. Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- You can use ground turkey instead of ground pork.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add chopped mushrooms to the ragù.
- You can add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to stir the ragù occasionally to prevent it from sticking to the bottom of the pot.
- If the ragù is too thick, you can add a little bit of water or broth to thin it out.
Storage instructions:
Let the ragù cool down to room temperature, then transfer it to an airtight container and store it in the fridge for up to 4 days.
Reheating instructions:
Reheat the ragù in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragù over pasta or polenta, and sprinkle some grated Parmesan cheese on top.
Garnishes:
Sprinkle some chopped fresh parsley on top.
Pairings:
Serve the ragù with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve the ragù with a side salad and some crusty bread.
Troubleshooting advice:
- If the ragù is too watery, let it simmer for a little longer to thicken it up.
- If the ragù is too thick, add a little bit of water or broth to thin it out.
Food safety advice:
Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
Food history:
Neapolitan ragù is a traditional Italian meat sauce that originated in Naples. It is typically made with a combination of beef and pork, and is simmered for several hours to develop a rich and flavorful sauce.
Flavor profiles:
The anchovies add a salty and savory flavor to the ragù, while the tomatoes and oregano provide a sweet and herbaceous taste.
Serving suggestions:
Serve the ragù in a large bowl, and let everyone help themselves.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Salty, Umami, Herbaceous