Moms Ragu Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
Salt & black pepper to taste,
3 tbsp: Butter,
1 cup: Dry white wine,
1 medium: Onion, chopped
1/2 cup: Milk or half and half,
2: Celery, chopped
1/8 tsp: Nutmeg,
1 medium: Carrot, chopped
16 ounce: Can Italian tomatoes, pushed
6 medium: Mushrooms, chopped, opt
. through a sleve, (to remove
3/4 lbs: Lean ground beef,
. seeds),
, preferabiy ground chuck
1/2 cup: Pammesan cheese, grated
Directions:
This is probably the forerumner of all those familiar Italian-American
tomato-meat sauces for spaghetti. Try it on meat tortellini too, or
any short pasta with twists, grooves or crinkles that hold the sauce.
Its also an excellent sauce for lasagne.
Heat oil and butter over medium heat in a large heavy pot or skillet.
Add onion, celery and carrot and cook until onion is translucent and
soft but not brown, about 10 minutes. Add mushrooms and cook until
soft, another 4 or 5 minutes. Add meat, salt and pepper. Cook while
stirring, just until meat loses its red color. Do not brown. Add wine
and simmer until it evaporates, 10 to 15 minutes. Add milk and
nutmeg. Cook until milk evaporates, about 4 or 5 minutes. Stir in the
tomatoes. When sauce retums to a low botl, reduce heat and cook at a
very low simmer for 3 to 4 hours. Stir occasionally toward the end of
cooking. Before serving, stir in the cheese.
Htnt: Gentle cookmg is the key to a successful
ragu. Neither the vegetables nor the meat
should brown, and the entire sauce
should cook at a long, slow simmer.
If youre using this in a lasagne recipe that ends with a layer of
grated cheese, omit the cheese in this recipe.
** Moms Recipe card file ** Posted by The WEE Scot -- paul
macGregor Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp
tomato-meat sauces for spaghetti. Try it on meat tortellini too, or
any short pasta with twists, grooves or crinkles that hold the sauce.
Its also an excellent sauce for lasagne.
Heat oil and butter over medium heat in a large heavy pot or skillet.
Add onion, celery and carrot and cook until onion is translucent and
soft but not brown, about 10 minutes. Add mushrooms and cook until
soft, another 4 or 5 minutes. Add meat, salt and pepper. Cook while
stirring, just until meat loses its red color. Do not brown. Add wine
and simmer until it evaporates, 10 to 15 minutes. Add milk and
nutmeg. Cook until milk evaporates, about 4 or 5 minutes. Stir in the
tomatoes. When sauce retums to a low botl, reduce heat and cook at a
very low simmer for 3 to 4 hours. Stir occasionally toward the end of
cooking. Before serving, stir in the cheese.
Htnt: Gentle cookmg is the key to a successful
ragu. Neither the vegetables nor the meat
should brown, and the entire sauce
should cook at a long, slow simmer.
If youre using this in a lasagne recipe that ends with a layer of
grated cheese, omit the cheese in this recipe.
** Moms Recipe card file ** Posted by The WEE Scot -- paul
macGregor Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp