Efrat's Notebook

Ragù Sauce for Pasta Draft

A beef ragù with carrot, celery, red wine and tomatoes that I simmer slowly in a heavy pot for about an hour and a half.

  • Cook2 hr
  • Total2 hr
  • KashrutMeat

What you need

Amount:×1

How I make it

  1. Heat the olive oil in a heavy-bottomed pot and fry the carrot, celery, onion and some of the garlic until golden.

  2. Add the ground beef, breaking it up with a wooden spoon so no lumps form.

  3. Cook over high heat until the liquid reduces.

  4. Add the red wine and reduce again.

  5. Add the tomatoes and the rest of the garlic and keep cooking over high heat until boiling.

  6. Cover, lower the heat and simmer for about 1 1/2 hours, checking and stirring from time to time.

  7. Season with salt and pepper to taste.

Source: ChefEf (chefef.com)