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Ragù for 100 shapes of pasta

Maybe the most known meaty tomato sauce in the world. Called with different names abroad, but in Italy known simply as ragu'. It is an easy recipe but requires few steps to follow with care. The first one is the famous soffritto, that is done with onions, carrots and celery finely chopped. The second step is the meat that requires to be cooked on its own to lose all the water. The third is the tomato sauce. It can be passata, plummed tomatoes but it needs to be of a good quality. The touch of the sugar is a granny tip and as all the advices coming from her it has to be followed. She always told us it removes the acidity and we want to believe it. If you like to give to your ragu' a richer tone, that glass of wine of the recipe is highly recommended.



For the soffritto:

1 onion finely chopped

half celery stick finely diced

1 small carrot finely diced

2 tbsp EVO

250 gr of beef mince

250 gr of pork mince

500 gr of chopped or plummed tomatoes

2 tbsp of tomato paste

1 tbsp of salt

1teaspoon of sugar

half glass of water or red wine



Cook the meat and stir it until browned.

Add the olive oil and add the onion, celery and carrot for the soffritto.

Medium heat for 10 mins, stir it, until softened and starting to colour and smells really good.

Add the tomato puree, let it absorb and add half glass of water or red wine.

After it evaporates, add the tomato sauce, the salt and keep stirring. Add the teaspoon of sugar.Now slow cook for at least two hours at minimum heat and stir it sometimes!

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