Classic Italian Ragu: Age-old, Tried & True

By ngaldi

Ingredients

• 1 small carrot, finely diced
• 1 med onion, finely diced
• 1 rib of celery, finely diced
• 1 clove of garlic
• quarter pound of sausage meat
• half pound ground veal
• 1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
• olive oil
• salt & pepper

Details

Servings 1
Adapted from latavolamarche.blogspot.it

Preparation

Step 1

In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.

On medium heat sauté veggies slowly for about 10 minutes - so they are not brown but translucent. Raise the heat slightly & add in meat - breaking up the pieces with a wooden spoon. Season with salt & pepper.

Add tomatoes & half a glass of water. Bring up to boil. Lower to a very low simmer for 2.5 hours stirring occasionally.