|All you need to make Ragout|
So here it is
I stick of celery, chopped finely
1 onion chopped finely
1 carrot, grated
1 glass of white or red wine
450g salsa di pomodoro
1tbs tomato puree
250g minced meat- a combination of beef and veal or pork as preferred
Basil, salt and pepper
In a large saucepan heat the olive oil and add the chopped celery,onion and carrot. This is called the soffrito. Cook gently until soft then add the minced meat. Stir well and cook gently till the mince is lightly browned. Pour over the wine and let it evaporate then add the tomato sauce and puree and flavour with salt and pepper. Cook over a low heat for about an hour, check the seasoning.
Cook the pasta according to the packet, drain and add a knob of butter. Gently mix in enough ragu to coat the pasta. Add some olive oil and black pepper if liked. Serve with grated Parmesan cheese.
Any leftover ragu can be frozen or used to make Pasticcio di Lasagne.