Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup black olives, pitted and chopped
- 1/2 cup green olives, pitted and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 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 chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
4. Add the chopped black and green olives, crushed tomatoes, red wine, tomato paste, dried oregano, dried basil, salt, and pepper.
5. Stir well and bring to a simmer.
6. Reduce heat to low and let simmer for 1-2 hours, stirring occasionally.
7. Serve hot over pasta or rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 14g
Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Red wine can be substituted with beef broth or vegetable broth.
- Black and green olives can be substituted with any type of olives.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use fresh herbs instead of dried for a brighter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to brown the ground beef well for maximum flavor.
- Stir the sauce occasionally to prevent it from sticking to the bottom of the pot.
- Taste and adjust seasoning as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally.
Presentation ideas:
Serve the ragù di olive alla barese over a bed of pasta or rice.
Garnishes:
Garnish with fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or broth to thin it out.
- If the sauce is too thin, let it simmer for a little longer to reduce and thicken.
Food safety advice:
- Make sure to cook the ground beef 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 di olive alla barese is a traditional dish from the region of Puglia in southern Italy. It is a hearty meat sauce made with olives, tomatoes, and red wine.
Flavor profiles:
The ragù di olive alla barese is savory, tangy, and slightly salty from the olives. The red wine adds depth and richness to the sauce.
Serving suggestions:
Serve the ragù di olive alla barese over a bed of pasta or rice for a hearty and satisfying meal.
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Region: Italian