Grandma’s Classic Italian Ragu (Meat & Tomato Sauce): Age-old, Tried & True

Here is my classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle …. the list goes on!

INGREDIENTS:

• 1 small carrot, finely diced
• 1 med onion, finely diced
• 1 rib of celery, finely diced
• 1 clove of garlic
• quarter pound of sausage meat
• half pound ground veal
• 1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
• olive oil
• salt & pepper

METHOD

In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.

On medium heat sauté veggies slowly for about 10 minutes – so they are not brown but translucent.

Raise the heat slightly & add in meat – breaking up the pieces with a wooden spoon.

Season with salt & pepper.

Add tomatoes & half a glass of water.

Bring up to boil.

Lower to a very low simmer for 2.5 hours stirring occasionally.

Toss with your favorite pasta.

If sauce becomes too thick, add a little pasta water.