Recipes

Roman Ragu
  • Ingredients
  • 3 to 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 celery stalk with leaves, thinly sliced
  • 1 carrot, thinly sliced
  • 1 cup fresh mushrooms, sliced
  • 6 cloves garlic, minced, or more to taste
  • 2 pounds lean ground beef
  • 1 pound Italian sausage, casings removed
  • 2 (28-ounce) cans Italian plum tomatoes, crushed
  • 1 (6-ounce) can tomato paste
  • 2 cups water
  • 1 cup dry red wine
  • 2 tablespoons chopped parsley
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • salt and pepper to taste
Directions
  1. Saute onion, celery, carrot and mushrooms in the olive oil
  2. Cook until vegetables are soft
  3. Add the garlic and cook 1 or 2 minutes longer
  4. Put the veg- etables in a large pot
  5. In same saute pan, brown the meat
  6. Skim off the fat then add to the vegeta- bles along with the crushed tomatoes, tomato paste, water and wine
  7. Stir to blend
  8. Add remain- ing ingredients and simmer uncovered until thick- ened
  9. About 1-1/2 hours
  10. Serves 4 to 6.


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