Our friend J. is Italian and has allowed me into his Mama’s world of cooking! I have used this recipe several times and each time it proves to be as comforting as the first.
Ingredients:
Approx. 2 carrots
Approx.2 stalks of celery
2 small onions
1 strand (approx. teaspoon) fresh rosemary, chopped
2 pounds of mixed meat (beef, pork or veal)
1 cup red wine or milk (prefer milk)
1 can tomato paste
1 can diced tomatoes
2 cups beef broth
olive oil, butter
salt and pepper
1 beef boillion cube
Directions:
Dice the onions, carrots and celery. I prefer to use the shred option on the food processor. In large stockpot, place veggies in warmed olive oil and butter (enough to coat) over low -medium heat. Cook approx. 10-15 min until softened.
Approx. 5 minutes into cooking the vegetables, place meat in a separate pan, brown, and drain fat.
Add the the meat to the vegetable mixture (soffritto) and add wine or milk. Allow milk or wine to evaporate.
In a separate pan, bring the beef broth and boullion cube to boil, dissolve cube.
Add the tomato paste, diced tomatoes, broth and salt/pepper to the ragu.
Lower the flame and cook for approximately 2.5 hours
Enjoy!