RAGU` is a common dish served in southern Italy for Sunday lunch after morning church services. Very easy to prepare!
Prep. time 5 minutes! Cooking time 3-4 hours on low heat.Can be made the day before.
Serves 4-6 people.
- 1-2 pounds Roast (1 kilo)
- 1 medium onion peeled and coarsely chopped
- ¼ cup Extra Virgin Olive Oil
- ½ cup red wine
- Two 28 oz cans tomato sauce (1 ½ L)
- 1 cup of water.
- 1/4 cup milk
- Add salt to taste. 2 tsp. salt
- 10 leaves fresh Basil (add ONLY in the last 10 minutes of cooking sauce.) Reserve 6 leaves for presentation of dish.
- Parmesan Cheese (freshly grated)
With a sharp knife cut and quarter the roast to accommodate number of people being served and place in a large pan. Add coarsely chopped onion and olive oil. Cover pan and allow to cook for 15 minutes on MEDIUM heat, turning the meat twice with the onions, as to not to burn.
Add ½ -3/4 cup of red wine, cover the pan and allow to simmer for 5 minutes on LOW heat.
Add tomato sauce,1 cup of water and milk. Prop lid of pan with wooden spoon and allow to simmer on LOW or Warm heat for 3-4 hours turning sauce occasionally (every 20 minutes) as to not to burn the Ragu.
After 3-4 hours of cooking Ragu, Add 10 chopped basil leaves to sauce and remove the Ragu from the heat. In a separate pan boil water and add your favorite pasta. The Orecchiette (little ears) pasta or Tortellini is commonly used with the Ragu ` Sauce. This delicious married combination originated from the city of Bari the beautiful southern region of Puglia, on the breathtaking Adriatic Sea.
Drain pasta of all water and return pasta to pan. Add 2-3 ladles full of sauce to pasta and turn in pan . Spoon out pasta onto dish, pass with 1 tbsp parmesan cheese, add one ladle of sauce on top of cheese. Add 1 tsp of cheese to top of sauce and place a fresh basil leave for a beautiful presentation.
Serve with meat on side. Click on Waldorf Salad to complete this dinner!
By Kimberly Crocker
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