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Ragù Romagnola style

Updated on March 4, 2009

Home made Ragù, at the Romagnola style
"the one used for the tagliatelle (noodles)"

The Ragù (meat sauce) is a patient sauce. Requires care and attention, but rewards you with a voluptuous and assertive. It's a rich sauce in nuances that invites you to grasp them, one by one, without haste.

Knows to be unforgettable, flawless in big occasions, but also cheerful, perfectly at home on table daily.

That's why we like to think that the sauce is the most feminine of sauces. And beard for many serious chefs males who inhabit the finest kitchens of the Belpaese, the secret sauce is jealously guarded by the women of the house (and not only in Romagna), each with its personnel recipe , his family tradition to be renewed every Sunday


350 g of pulp lean minced beef
vegetables to lightly
(50% onion, 25%, celery,25% carots)
25 g of butter
a couple of tablespoons of extra virgin olive oil
'Two' fingers of Sangiovese (red wine)
500 gr of Perini tomatoes for the tomato sauce
salt and pepper
parmigiano reggiano


Let melt the butter with the extra oil, add the vegetables lightly cuted; mandate plan for 3 minutes, add the minced meat, salt and pepper, brown well, raise the heat, add wine, let it evaporate.Pour the tomato sauce in the pan . Cook for 15-20 minutes plan.
Cook the pasta, season with the sauce, sprinkle with nutmeg and Parmiggiano Reggiano.

(My grandmother added chicken liver at the ground beef (about 100-150 grams) - the time-changing, sometimes I do it me to, I assure you it is very good, more rustic).


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