Scuola Appia Vecchia
26/01/2015 - il ragu di carne( Jan 2015) pasta sauce
Ingredients 500 gramms passata di pomodoro 500 gramms ( mince meat) veal, beef or pork( 250 grams of each type) 2 medium carrots grated and chopped 1 medium size white onion sliced and chopped 1 garlic clove 1 small celery stick olive oil salt to taste hal glass of white wine medium ----------------------------------------------- Cover a medium size pan with olive oil, heat and add the minced meat Cook the meat stirring for a few minutes then add the white wine, garlic, onion, carrot, celery and coninue to stir and cook for 5 more minutes aprox Add the passata and stir after it. Add water aprox 200 ml to start with then add a little more if the sauce becomes too thick after aprox 1 hour and 15 minutes of cooking timw over a low heat. Dress the pasta with the sauce and grated parmisan and pecorino cheese for a better result. Buon appetito.