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Sunday Sauce Ragù is the Perfect dish for a first date night. Take note.
Cooking Sunday Sauce Ragù at the time of Covid-19 is essential. Because it keeps you occupied – and you won’t check the news every 5 mins. But mostly because we need to stay healthy so to go out this nightmare in great shape.
Sunday Sauce Ragù in this sense is very zen because it needs small steps, it is easy, long without being boring and the final reward is extremely good!
This is the Sunday Sauce Ragùt hat Matteo, my husband, has perfected during these years. He is usually in charge of Roman dishes (you can find his Carbonara on my Instagram clicking here – soon will arrive Amatriciana, stay tuned and subscribe to the newsletter here), and he is a pasta-lover, with a passion for long-cooking sauces that he usually makes on Sundays while watching A.S. Roma (a soccer team…).
This Ragù Sauce will bring happiness to your houses and tummies.
Matteo’s Ragù Sauce is light, full of flavor and goes perfectly with any kind of pasta, fresh-made (my recipe for fresh egg pasta is here on my Instagram) or dry.
Ingredients:
- Ground Pork 80% lean 20% fat 450 gr/1 Lb/ 16 Oz
- Ground Beef 85% lean 15% fat 450 gr/1 Lb/ 16 Oz
- Red wine 200 ml
- Onion 1 medium, diced (200 gr circa)
- Bay leaves, 3 leaves
- Fennel seeds, 1 tbsp
- Extra Virgin Olive Oil 5 tbsp
- 2 Bottles of Strained Tomatoes of 24 oz each (we use and like BioNaturae because it is organic, nothing added, it’s just tomatoes. And it is never acidic)
How to make it:
For a Step By Step check my Instagram Highlights- Ragù -here
In a big, cook the onions with the olive oil on medium heat until translucent (10 mins). When done add the two types of meats, always breaking and turning to make them evenly browning (not too much or it will turn hard) for another 10 mins.
Pour in wine, and bay leaves and fennel seeds and simmer on medium-high heat for 10 minutes. After that mix two bottles of strained tomatoes and cook for 4 or 5 hours, with a wooden spoon between the lid and the pot.
Checking and stirring every 30 mins on low heat.
When ready, taste and add salt and pepper.
We usually use 3 cups of this Ragù Alla Bolognese for 1lb of pasta (fettuccine would be great).
How easy it is?!?!
Did you stock up meat and need some ideas? Go check Spezzatino Alla Siciliana/Old Fashioned Beef Stew or Wine Braised Meatballs, you will make them over and over!
Buon Ragù,
stay safe, stay home
Dani
