Went to a friend’s home for lunch, whose mother-in-law is Italian. She learned from her, so she cooked the classic Italian beef ragù. I enjoyed it so much that I am trying it out with a bit of me in it: changing some ingredients to call it mine. I didn’t make the white sauce-cheese sauce.

What is ragu meat? Google: “Most people think of Ragu as a tomato sauce, but it’s actually a meat-based (veal, beef, lamb, pork, fish or poultry) sauce with a small amount of tomato sauce added to it. It uses white wine and less tomatoes. Beef, sofrito, pancetta, onions, tomato paste, meat broth, white wine, and cream or milk”.

Today, I am recreating from Giangi’s Kitchen; link at the bottom. My beef ragu is delicious, steaming hot and savoury with meat juices, and has Italian Seasoning fragrant satisfying to my family and my souls. I am glad that it turned out perfectly and enjoyable to eat with bread. Let’s cook!!!

Ingredients

500 g minced beef
500 g minced pork and veal
1 c Merlot red wine, plus extra if needed
2 carrots, stems and ends removed and sliced
1 small onion, peeled and chopped
1 small red capsicum, chopped
4 cloves garlic
1 Tsp dried oregano
1 Tsp dried basil
2 Tbs olive oil
1 Tbs unsalted butter
salt and pepper, to taste
2 bay leaves
2 Tsp castor sugar
40 g dried porcini mushrooms, soaked in hot water and chopped
800 g Mutti Pomodoro San Marzano Tomatoes 
1 Tbs tomato paste
Italian Seasoning
Shredded Parmesan cheese, garnish

Method

In a large saucepan, heat olive oil, butter, and garlic over medium heat. Once the garlic is brown but not burned. Add onions and carrots and mix well. When onions are translucent, add the beef, pork and veal; and and cook until browned. Add red capsicums, tomato paste and mix well. Cook the meats until all the liquid is evaporated. 

Add dried oregano, dried basil, Italian Seasoning, bay leaves, red wine, chopped porcini mushrooms, and half of the strained mushrooms liquid. Mix well. Add the tomatoes, salt, pepper, and sugar. Mix well, lower the heat to simmer, cover, and cook for 1 hour 30 minutes to 1 hour 45 minutes. Stir occasionally. Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes. Remove the bay leaves before serving. Scatter shredded Parmesan cheese. Enjoy it with bread, or pasta.

https://helenscchin.com/2022/02/10/minced-beef-ragu/

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