Ragu is a general term here in Italy for a meat sauce, slow cooked on a low heat for many hours.
There are a number of variations and ingredients used, which vary depending on the region in Italy with the most famous being from Bologna. You’ll find ragu recipes with one type of meat, many types of meat, some with garlic, others without, some start with a soffritto and others don’t.
Laura’s Florentine-inspired ragu calls for aromatic herbs and she has made some modifications based on her personal preferences to make it her own. You'll find that most ragu recipes use tomato paste but Laura’s preference is whole, peeled canned tomatoes as she finds tomato paste to be a bit salty.
This is a dish that can be enjoyed with our L’aura or Sei.
INGREDIENTS
300 g minced beef (2/3 lb.)
200 g minced pork (1/2 lb.)
3 tbsp olive oil
1 garlic clove
Fresh rosemary, thyme & bay leaves
800 g canned whole peeled tomatoes (28 oz)
Pinch of Pepperoncino/chili pepper
1 glass red wine
Grated Parmigiano
Fresh or dried pasta
You can watch the video of Laura’s cooking demo on Facebook.
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