Sunday, September 16, 2012

Authentic Italian Ragu

I decided to make a bunch of my friends some dinner this past Friday. I've been missing Italy a lot lately so I've been eating a lot of Italian food. I pulled out one of my favorite recipes: ragu! I learned how to make it during my cooking class in Florence. I learned the authentic Italian way to make ragu, but I've made it a little spicier and a lot less time consuming!
3/4 lbs ground beef
3/4 lbs minced pork
8 oz canned diced tomatoes
1 stalk of celery
1 onion
1 carrot
1 clove of garlic
extra virgin olive oil
a splash of red wine
red pepper flakes
salt and pepper
Italian spice blend
2 lbs of Rigatoni (or another large noodle)

1. Start by dicing the celery, onion, and carrot. In a skillet, add 3 T of olive oil. Add the chopped vegetables.
2. After the vegetables have cooked for about 4 minutes, add all the meat. Continue to cook until the meat is cooked through.
3. Open your canned tomatoes and add them to your crockpot. Then add the vegetables and meat. Turn the heat on low.
4. Add a splash of red wine, garlic, 1 T of pepper, 2 t of salt, and about 3 T of an italian spice blend (parsley, oregano, thyme, rosemary. I also added around 1 1/2 t of red pepper flakes to give it a little spice. 
5. Leave the meat sauce to simmer for 3-4 hours. Try it a few times before hand so you can figure out if you need more spices! Make sure it is heated through before serving over rigatoni. 
Serves 8-10 people. 
Me and my amazing teacher Manuela. Check out Cook Eat Italian if you are going to Florence!

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