Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound pasta (such as rigatoni or spaghetti)
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Pasta pot
- Colander
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the ground beef, pork, and veal to the pot and cook, stirring occasionally, until browned, about 10 minutes.
3. Add the tomato paste to the pot and stir to combine with the meat. Cook for 2-3 minutes to allow the tomato paste to caramelize.
4. Pour in the red wine and beef broth, and add the bay leaf and dried oregano. Stir to combine and bring to a simmer.
5. Reduce the heat to low and let the ragù simmer for at least 2 hours, stirring occasionally. The longer it simmers, the more flavorful it will be.
6. While the ragù is simmering, cook the pasta according to package instructions in a separate pot. Drain the pasta in a colander and set aside.
7. Once the ragù is done simmering, remove the bay leaf and season with salt and pepper to taste.
8. Serve the ragù over the cooked pasta, topped with grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 28g
Carbohydrates: 50g
Protein: 40g
Sodium: 900mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef, pork, and veal.
- Chicken broth can be substituted for the beef broth.
- Fresh oregano can be substituted for the dried oregano.
Variations:
- Add diced carrots and celery to the ragù for extra flavor and nutrition.
- Use the ragù as a filling for lasagna or stuffed shells.
- Make a vegetarian version of the ragù by using mushrooms and lentils instead of meat.
Tips and tricks:
- Use a wooden spoon to stir the ragù to prevent the meat from sticking to the bottom of the pot.
- Make a double batch of the ragù and freeze half for later use.
- Use a good quality red wine for the best flavor.
Storage instructions:
Store leftover ragù in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragù in a pot over low heat until heated through.
Presentation ideas:
Serve the ragù in a large bowl or platter, topped with grated Parmesan cheese and fresh herbs.
Garnishes:
Fresh parsley or basil can be used as a garnish.
Pairings:
Serve the ragù with a side salad and crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the ragù is too thick, add more beef broth or water to thin it out.
- If the ragù is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ragù alla Barese is a traditional meat sauce from the region of Puglia in southern Italy. It is typically made with a combination of ground beef, pork, and veal, and is simmered for hours to develop a rich and flavorful sauce.
Flavor profiles:
The ragù is savory and meaty, with a rich tomato flavor and a hint of sweetness from the red wine.
Serving suggestions:
Serve the ragù over pasta or use it as a filling for lasagna or stuffed shells.
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Region: Italian