Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 bay leaf
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, carrot, and celery. Cook for 5-7 minutes, until the vegetables are softened.
3. Add the ground beef and pork to the pot. Cook for 10-12 minutes, stirring occasionally, until the meat is browned.
4. Add the red wine to the pot and stir to combine.
5. Add the crushed tomatoes, beef broth, tomato paste, salt, black pepper, red pepper flakes, and bay leaf to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 2-3 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
7. Remove the bay leaf from the pot and discard it.
8. Serve the ragù alla barese over your favorite pasta.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Vegetable broth can be substituted for the beef broth.
- White wine can be substituted for the red wine.
Variations:
- Add chopped mushrooms to the pot for an extra boost of umami flavor.
- Use this ragù alla barese as a filling for lasagna or stuffed shells.
- Make a vegetarian version by omitting the meat and using vegetable broth instead of beef broth.
Tips and tricks:
- For a richer flavor, use a combination of beef and pork instead of just one or the other.
- Let the ragù simmer for as long as possible to allow the flavors to develop.
- If the sauce is too thick, add a little bit of water or broth to thin it out.
Storage instructions:
Store any leftover ragù alla barese in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the ragù alla barese in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragù alla barese over a bed of your favorite pasta, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
Garnishes:
Freshly grated Parmesan cheese and chopped fresh parsley.
Pairings:
Serve the ragù alla barese with a side salad and a crusty loaf of bread.
Suggested side dishes:
Side salad and crusty bread.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a bit longer to allow it to thicken up.
- If the sauce is too thick, add a little bit of water or broth to thin it out.
Food safety advice:
Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Ragù alla barese is a traditional meat sauce from the city of Bari in the Puglia region of Italy.
Flavor profiles:
Savory, meaty, slightly spicy.
Serving suggestions:
Serve the ragù alla barese over your favorite pasta for a hearty and satisfying meal.
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Region: Italian