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    February 2, 2015

    Homemade Ragu

    Homemade Ragu

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    Homemade Ragu
    Serves 16
    Prep time 15 minutes
    Cook time 3 hours
    Total time 3 hours, 15 minutes
    Meal type Main Dish
    By author The Ercolano Family -- Gabriella, Angela especially
    This ragu is a slow-cooked authentic recipe from the Ercolano Family and is served at Fattoria Pulcino -- their restaurant in Montepulciano (Tuscany).

    Ingredients

    • 1 cup extra virgin olive oil
    • 3 Medium carrots (finely chopped)
    • 2 Medium onions (finely chopped)
    • 2 celery stalks (finely chopped -- leaves and all!)
    • 3 Lbs. ground veal or other lean beef (ground sirloin works really well!)
    • 2 Large cans tomatoes (I prefer an Italian brand like San Marzano)
    • ½ cup fresh parsley (finely chopped)
    • 2 Cups dry red wine
    • 2 Cups vegetable broth
    • salt and pepper to taste

    Note

    Do yourself a favor and don't rush homemade ragu.  Allowing the liquids to absorb/evaporate through the simmering process is well worth your patience!  Although this sauce is delicious to eat the day it's made, Angela at Fattoria Pulcino clued us in on a little piece of interesting info -- they routinely make their sauce the day before they plan to serve it in the restaurant because it is even better the next day!

    Another tip is to sample often and adjust salt.  Start with about a tablespoon of kosher salt.  That sounds like a lot, but when you add the other ingredients you may find you need to increase the salt.

    ENJOY! - The Recipe Wench

    Directions

    Step 1
    In large saute pan, cook carrots, onions and celery with olive oil over medium heat for about 5 minutes.

    Add ground meat, salt and pepper. I would start with about a tablespoon of kosher salt.

    Simmer over very low heat for approximately 1 hour, stirring often to keep from sticking.
    Step 2
    Add tomatoes and parsley.

    Admire how delicious the sauce looks and smells!

    Cook for 30 minutes over medium heat while slowly adding the red wine.

    Cook until most of the liquid has evaporated.
    A simple homemade ragu recipe directly from Fattoria Pulcino Ristorante in Montepulciano (Tuscany). SO good and authentic!
    Step 3
    Add vegetable broth and continue to cook down until most liquid has evaporated (approx. 45 minutes).

    Reduce to low and cook an additional 30 minutes.

    Be sure to share!

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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