Before teaching you how to prepare the most delicious lasagna, you need to know how to cook a proper ragù.
Ragù is the very famous Italian meat sauce.
Every family has its own tradition in ingredient proportions. I can also tell you that there is a big difference from North and South of Italy.
For instance, in the Southern part, people put a lot of tomato sauce and much less meat. On the contrary, in the North, we put a lot of meat and a few tomato sauce.
I’ll definitely give you the recipe we use in the North, the most traditional one (the most famous ragù actually comes from Bologna!)…also because it’s the most familiar for me.
Careful…the quantity is for a large pot of sauce.
• 500 g beef mincemeat
• 500 g pork mincemeat (if amid this meat you use 100 g of pork belly it will be tastier)
• 1 onion
• 2 carrots
• 1 small stick of celery
• 1 glass of white wine
• 500 g tomato sauce
• 50 g tomato concentrate
• Salt, pepper
• Olive oil
Finely chop (with the knife or the food processor) onion, celery and carrots.
Put some olive oil in a deep pan (possibly a steel one) and turn the fire underneath it.
Stir-fry the chopped vegetables. As soon they become golden and transparent (don’t make them crispy or burn them!), put the minced meat inside the pan, mix it and cook it for 5 minutes.
After that, add the wine. When it will be almost absorbed, add the tomato sauce and concentrated tomato.
Mix everything, put salt and pepper.
Let it slow-cook and simmer for at least 2 hours, covered, mixing it from time to time.
You’ll definitely love it.
It can be used in many many ways! Pasta, tortellini, gnocchi, polenta, lasagna and so on. I’ll teach you some of these recipes in the future!